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Sloppy Quinoa Pitas and Slaw

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Sloppy Quinoa Pitas and Slaw

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Course: Main Course
Cuisine: American
Keyword: Sloppy Quinoa Pitas and Slaw
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 375kcal


  • 1/2 cup quinoa, uncooked
  • 1 cup water
  • 1 medium onion
  • 1/2 medium bell pepper, green
  • 1 medium tomato, red
  • 1 tablespoon olive oil
  • 15 ounce pinto beans, canned
  • 1 cup tomato sauce
  • 2 tablespoon soy sauce, low sodium
  • 2 teaspoon brown sugar
  • 2 1/2 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano, dried
  • 1 cup spinach
  • 6 large pita, whole wheat


  • 1 medium lemon
  • 1 cup cabbage
  • 1 cup apricots, dried
  • 1 cup Greek yogurt, plain
  • 1 tablespoon dill weed, dried


  • Rinse quinoa well.  After rinsing, combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.  Set aside.
  • Mince onion. Finely dice pepper. Dice tomato. Heat the oil in a medium skillet. Add the onion and sauté until translucent.  Add the bell pepper and sauté 4-5 minutes.
  • Drain and rinse the pinto beans. Add to the sauteed vegetables along with the remaining ingredients, except the pita, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Remove skillet from heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
  • While the mixture is simmering, cut the pitas in half and carefully open them up.
  • For the slaw: Juice lemon. Mix slaw ingredients, cover and place in refrigerator until ready to serve.
  • To serve, stuff pita with spinach and quinoa mixture and serve with slaw on the side. (Serving size: 1/2 cup quinoa mixture, 1/2 cup spinach, 1 pita, 1/2 cup slaw)
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Calories: 375kcal | Carbohydrates: 71g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 947mg | Fiber: 11g | Sugar: 12g

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