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)