Video: Black Bean and Quinoa Pita Pockets
Now as you’ll see in the video, I add some pre-cooked chopped chicken into my salad but for those of you who don’t eat meat, have no fear!! Between the beans and the Quinoa this sandwich packs plenty of protein with or without the chicken.
I decided to turn this salad into a sandwich but it would be just as good over a bed of greens… you decide!
Black Bean and Quinoa Pita Pockets
Yield: Serves 4
- 1 15 oz can of black beans, rinsed and drained
- 1 cup of cooked Quinoa
- 1 clove of garlic, minced
- 3 scallions, quartered and sliced
- 1 red pepper, chopped up
- 1 tsp of minced ginger
- ½ mango, diced
- Juice of half a lime
- A few handfuls of baby spinach
- 2 whole-wheat pita pockets, halved
Combine garlic, scallions, pepper, ginger, mango, and lime juice in a large bowl. Stir in quinoa, chicken and beans before seasoning with salt and pepper.
Layer some spinach in each pita before stuffing with one fourth of the Black Bean and Quinoa Salad… Enjoy!
Calories: 306; Fat: 2.8g; Saturated Fat: .2g; Cholesterol: 15mg; Carbs: 52g; Fiber: 10.7g; Protein: 18.3g; Sugar: 4.8g