Diana Yen's Carrot-and-Quinoa Pita Recipe
Pita with Cumin-Glazed Carrots, Feta, and Quinoa Serves 4
-- ¼ cup olive oil, divided -- 2 tablespoons honey syrup -- ¼ teaspoon cumin -- 1 pound mixed baby carrots, trimmed, scrubbed and sliced into 3-inch long wedges -- salt and freshly ground pepper -- ¾ cup red quinoa, rinsed -- 1 tablespoon lemon juice -- ½ cup chopped tomatoes -- ¼ cup crumbled feta -- 4 whole wheat pitas, split and toasted
Preheat oven to 400 degrees F. Mix 2 tablespoons olive oil, honey, and cumin, together in a small bowl. Toss the carrots in the mixture and season with salt and pepper.
Spread onto a baking sheet, and roast until tender, about 20 minutes. Set aside to cool.
Meanwhile, bring 1½ cup water, quinoa, and a pinch of salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes.
In a bowl, toss quinoa with 2 tablespoons olive oil and lemon juice. Gently fold in tomatoes and crumbled feta. Stuff each pita with quinoa mixture and top with carrots.
Photos © The Jewels of New York/Lonny