Quinoa Fattoush (Middle Eastern Salad)

• 2 None wholewheat pitas
• 4.75 oz quinoa
• 1 None red onion, thinly sliced
• 2 tbsp red-wine vinegar
• 1 None lemon, zested
• 1/4 cup lemon, juice
• 2 tbsp olive oil
• 1 tsp sumac, plus extra to sprinkle
• 3 None tomatoes, cut into wedges
• 2 None Persian cucumbers, seeded, thickly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup pistachios, toasted, chopped
• 3.5 oz feta cheese
• 4 None soft-boiled eggs, peeled, halved

1. Preheat oven to 400u0b0F. Toast pitas for 8-10 mins, until golden and crisp.
2. Meanwhile, in a small saucepan, combine quinoa with 1 cup water. Bring to a boil, reduce heat to low and simmer for 10-12 mins, until tender. Let cool for 10 mins then drain.
3. In a small bowl, combine onion and vinegar. Set aside for 15 mins then drain, discarding vinegar.
4. Whisk together lemon zest, lemon juice, oil and sumac. Season. Toss 1/2 with quinoa, onion, tomatoes, cucumbers, mint and pistachios. Break pitas into small pieces and toss with salad. Top with feta and eggs. Drizzle with remaining dressing. Sprinkle with extra sumac.

wholewheat pitas, quinoa, red onion, redwine vinegar, lemon, lemon, olive oil, tomatoes, cucumbers, fresh mint, pistachios, feta cheese, eggs

Taken from recipes-plus.com/api/v2.0/recipes/27948 (may not work)