Easy, delicious and fresh would describe this pita. In it is 1/3 cup of cooked quinoa and a couple tablespoons of homemade guac. The only part that involves “real” cooking is the veggie saute. So good! I made the summer vegetable saute (and guac) yesterday and had tons of leftovers, so I made a pita with it for lunch today. The veggie saute is great totally on it’s own but even better smushed in a pita the day after!
Summer Vegetable Saute (adapted from Wendy Battles)
2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.
1. To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.
2. Transfer zucchini to a kitchen towel and pat dry before cooking.
3. In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.
4. Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.
5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.
6. Add basil and saute for 1 minute.
7. Add black beans and allow everything to get heated.
7. Remove from heat and enjoy hot, or put in the fridge and enjoy cold later
I made my guacamole simple: I smushed up 3 avocados with some jalapeno peppers, garlic, S&P and lemon juice, all to taste.
For the quinoa part, just cook up as much as you want. I cooked 1 cup quinoa to 2 cups water so I could have leftovers to make quinoa salad the next day. I only used about 1/3 cup of quinoa in the pita. Quinoa is versatile and can be used in so many dishes, so it’s great to have some previously-cooked quinoa on hand.
I stuffed my pita with the quinoa first, about 1/2 cup of the summer veggies and 2 tablespoons of guac on top. The summer veggies were cold but my quinoa was hot and it was fabulous!