Pita Pocket with Peruvian Avocado and Quinoa Salad
Cut the pita breads in half and toast lightly. Set aside.
In a small bowl, mix the quinoa, peanuts, and 2 tablespoons of olive oil. Set aside.
In a small bowl, mix the cilantro with the yogurt and the remaining 4 tablespoons of olive oil . Season with salt and pepper to taste and
Fill the pita pockets with the chicken, quinoa mixture, avocado, and cherry tomatoes. Serve with the cilantro-yogurt sauce.
Difficulty level: medium
4 whole-wheat pita breads
1 cup cooked quinoa
¼ cup chopped roasted peanuts
6 tablespoons olive oil, divided
2 tablespoons cilantro, rinsed and finely chopped
1 cup plain yogurt Salt and pepper
1 cup cooked, cubed chicken
1 Peruvian avocado, pitted, peeled, and sliced
1 cup cherry tomatoes, quartered