Quinoa Veggie Salad in a Pita

Ingredients

• 2 cups prepared quinoa (2/3 cup dry quinoa).
• 2 cups canned garbonzo beans, rinsed and drained
• 1/2 cup green onion, finely chopped
• 2 stalks asparagus, thinly sliced
• 1 carrot, grated
• 1 bell pepper (any color)
• 2/3 cup fresh herbs of choice, chopped
• cayenne pepper powder, to taste
• 4 large pitas cut in half Orange Miso Dressing
• 4 Tbsp frozen orange juice concentrate
• 2 tsp honey
• 4 tsp miso paste
• 1 tsp salt
• 1 tsp fresh ginger, grated
• 4 Tbsp olive oil Optional: Use your own favorite dressing

Directions

1. ) If using prepared quinoa skip steps 1-3. Rinse dry quinoa in a mesh colander for 30 sec and let drain.
2. Add rinsed quinoa to a large saucepan with 1 and 1/3 cups of water. Bring pan to a boil and gently simmer until all water is absorbed, about 10 -20 minutes.
3. Remove pan from heat and cover for 5 minutes.
4. For the Dressing: Combine all ingredients, except the oil, in a bowl and whisk until the miso is completely blended. Drizzle in oil, whisking until smooth. Taste and adjust seasonings as needed. Cover and chill until use.
5. For the Salad: Combine all ingredients and then toss with dressing.
6. To assemble, fill each pita half with dressed salad and serve.