Meatless Monday: Roasted veggie-quinoa pitas will make you forget about tacos

Mini tacos made out of pitas are meaty without the meat because the veggies and quinoa make such a scrumptious, hearty filling.

These pitas are simple to make and packed full of wonderful balsamic-roasted veggie flavor. To make things interesting, there is an occasional pop of flavor from green olives that will have you coming back for more.

And then there’s the sweet apple cider vinegar-yogurt sauce that adds a hint of dill flavor to every bite.

Whether eaten like a tostada or a taco, these veggie pitas are an enjoyable meal whether or not it’s Meatless Monday.

Roasted veggie and quinoa pitas with sweet apple cider vinegar sauce recipe

Serves 2

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes

Ingredients:

For the sweet apple cider vinegar sauce

• 1/4 cup Greek yogurt
• 1 teaspoon apple cider vinegar
• 2 teaspoons agave nectar
• 1/4 teaspoon dried dill

For the roasted veggie pitas

• 2 Roma tomatoes, cut lengthwise in 4 slices
• 1 yellow squash, cut widthwise in 1/2-inch-thick slices
• 1 zucchini, cut widthwise in 1/2-inch-thick slices
• 1/4 onion, cut in 1/2-inch-thick slices
• 3 garlic cloves, peeled and sliced lengthwise in thirds
• 1/2 green bell pepper, cut in 1-inch square pieces
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon salt (or salt to taste)
• 5 dashes ground black pepper
• 1/2 cup cooked quinoa
• 4 mini pita pocket breads
• 12 green olives stuffed with pimento

Directions:

For the sweet apple cider vinegar sauce

1. In a small bowl, whisk together all the ingredients, and put in the refrigerator to chill while making the pitas.

For the roasted veggie pitas

1. Heat the oven to 350 degrees F.
2. To a large bowl, add the yellow squash, zucchini, onion, garlic, bell pepper, olive oil, balsamic vinegar, oregano, salt and pepper.
3. Gently mix together until the veggies are coated with olive oil and balsamic vinegar.
4. On a large cookie sheet, lay out the veggies evenly and flat on the pan.
5. Scoot the veggies over slightly to make room for the tomatoes.
6. Lay the tomatoes on the pan. Drizzle with olive oil, and add salt and pepper on each side of the tomatoes.
7. Bake until the veggies are roasted (about 40 minutes).
8. To a medium-size bowl, add the quinoa and veggies. Gently mix together until the veggies are slightly coated by the quinoa.
9. Fill the pitas with the veggie and quinoa mixture.
10. Top with green olives.
11. Drizzle sweet apple cider vinegar sauce on top, and serve.

More quinoa recipes

Roasted Brussels sprouts quinoa salad
Quinoa-crusted chicken
Quinoa-carrot cake breakfast muffins