Pea Shoot and Quinoa Salad Pita Pockets

INGREDIENTS

  • 2 pita pockets, cut in half
  • 4 handfuls pea shoots, trimmed
  • 1 cup cooked quinoa
  • 1 – 15 ounce can black beans, rinsed
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 green onion, sliced thin
  • 1 red or yellow bell pepper, seeded and diced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • small bunch fresh oregano, leaves picked and chopped
  • 1/2 cup grape tomatoes, cut in half

DIRECTIONS

In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper.

Add quinoa, black beans, bell pepper, green onions and oregano

Toss well, cover and store in fridge until needed – the flavour is more intense if it has time to sit

Place a handful of pea shoots in each pita half

Divide black bean salad between the pita pockets

Garnish with grape tomatoes

Serve with sour cream on the side.

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