Pita Pocket with Peruvian Avocado and Quinoa Salad

Pita Pocket with Peruvian Avocado and Quinoa Salad

Recipe by Avocados from Peru

Instructions

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
set aside.

Fill the pita pockets with the chicken, quinoa mixture, avocado, and cherry tomatoes. Serve with the cilantro-yogurt sauce.

 

RECIPE TIPS
Difficulty level: medium

Servings

4

Prep Time

15 minutes

Ingredients

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