Pea Shoot and Quinoa Salad Pita Pockets

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Pea Shoot and Quinoa Salad Pita PocketsINGREDIENTS

  • 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

DIRECTIONSIn a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper.Add quinoa, black beans, bell pepper, green onions and oreganoToss well, cover and store in fridge until needed – the flavour is more intense if it has time to sitPlace a handful of pea shoots in each pita halfDivide black bean salad between the pita pocketsGarnish with grape tomatoesServe with sour cream on the side.[print-me target=".post-content"]

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