Or quinoa. Four years ago had anyone ever even heard of quinoa? No. And then it made it's breakthrough and took the food magazine and blogging worlds by storm. It appeared in anything and everything, being dubbed a superfood or something like that. I eventually won a bag in a giveaway, and it sat in my cupboard for months untouched. Until finally a couple of weeks ago while (sort of) participating in a week long healthy eating challenge (another fad, I know) it was called for as a side so I finally dusted off the bag and gave it a shot.
Let me tell you I am hooked; hook, line and sinker. I'm looking forward to trying out many more quinoa recipes, but for now here is the version of healthy chicken quinoa pita pockets that I came up with, inspired by my big sister. Feel free to adjust any of the ingredients as you please. Depending on what type of salsa you use and how much kick you like, you may want to use more or less. It's a pretty quick weeknight meal to make, the longest part being cooking the quinoa.
1 package of pita pockets
12 oz chicken breasts, cut into 1/2 inch pieces, cooked
1 cup cooked quinoa
1 can black beans, rinsed
2 tablespoons plain greek yogurt
1/2 cup salsa
1/4 cup cilantro, diced
Avocado (for garnish)
- Combine chicken, quinoa, black beans, greek yogurt, salsa and cilantro in a medium bowl. Stir until ingredients are dispersed evenly.
- Spoon desired amount into pita pocket. Garnish with an avocado slice.
I'm thinking next time I make this I might shred the chicken instead of cubing it so that it sits in the pitas better. The leftovers reheated well and tasted great just eaten plain. Don't have plain greek yogurt on hand? Try substituting sour cream, it will just be a little less healthy. You could also substitute tortillas for the pita pockets if you prefer.