Pea Shoot and Quinoa Salad Pita Pockets

  • 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 and 2 green onions, sliced thin
  • 1 yellow bell pepper, seeded and diced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt and ¼ teaspoon freshly ground black pepper
  • small bunch fresh oregano, leaves picked and chopped
  • 1/2 cup grape tomatoes, cut in half

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 flavors marinate. 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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