Video: Black Bean and Quinoa Pita Pockets

Okay, so I got a little distracted with Valentine’s Day (Chocolate Covered Strawberries can do that to me) but I haven’t forgotten this months Food Focus… Quinoa!

I’ve got more Quinoa recipes coming your way, starting with my 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!

We only have two more weeks of Quinoa left, so don’t leave me hanging here guys!! Let me know what kind of recipes you’ve been making with Quinoa as well… remember, I need inspiration too:)!!

Print Recipe
5 from 14 votes

Black Bean and Quinoa Pita Pockets

Calories: 98kcal

Ingredients

  • 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
  • 1/2 mango diced
  • Juice of half a lime
  • A few handfuls of baby spinach
  • 2 whole-wheat pita pockets halved

Instructions

  • 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!

Nutrition

Calories: 98kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 489mg | Fiber: 5g | Sugar: 17g | Vitamin A: 99.5% | Vitamin C: 228.8% | Calcium: 2.6% | Iron: 5.8%
Course: Lunch, sandwich + burger
Cuisine: Lunch, sandwich + burger