Greek Quinoa with Rosemary and Sea Salt Pita Crisps

• 1 whole Pita Bread Round, Torn Into Chip-sized Pieces
• Butter Spray
• Sea Salt
• Dried Rosemary
• 1/4 cups Quinoa, Rinsed
• 1/2 whole Small Zucchini, Grated
• 1 cup Baby Spinach, Torn
• 1/2 containers (6 Oz. Size) Greek Yogurt
• Lemon Zest
• Salt And Pepper
• 1 ounce, weight Feta Cheese, Diced

1. 1.
2. Preheat the oven to 350 degrees F. For the crisps, spread the torn pita bread on a baking sheet and lightly coat with the butter spray.
3. Sprinkle with a pinch of dried rosemary and sea salt.
4. Bake for 10-15 minutes, or until golden brown and crispy.
5. 2.
6. Meanwhile, cook the quinoa according to package directions.
7. Add a bit of the butter spray to a skillet and cook the zucchini over medium heat for 2-3 minutes, then add the spinach.
8. Remove from the heat the spinach has just wilted.
9. Season with a pinch of salt and pepper.
10. 3.
11. Stir the quinoa and spinach/zucchini mix together and set aside to cool a bit.
12. Stir in the Greek yogurt, a bit of lemon zest, and a pinch of salt and pepper.
13. Top with feta cheese and eat with the warm pita crisps.

bread, butter, salt, rosemary, quinoa, zucchini, containers, lemon zest, salt, cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/greek-quinoa-with-rosemary-and-sea-salt-pita-crisps/ (may not work)