Greek Quinoa with Rosemary and Sea Salt Pita Crisps

Name: Greek Quinoa with Rosemary and Sea Salt Pita Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pita Bread Round, Torn Into Chip-sized Pieces; Butter Spray; Sea Salt; Dried Rosemary; 1/4 cups Quinoa, Rinsed; 1/2 whole Small Zucchini, Grated; 1 cup Baby Spinach, Torn; 1/2 containers (6 Oz. Size) Greek Yogurt; Lemon Zest; Salt And Pepper; 1 ounce, weight Feta Cheese, Diced

Servings: persons

1
1.
2
Preheat the oven to 350 degrees F. For the crisps, spread the torn pita bread on a baking sheet and lightly coat with the butter spray.
3
Sprinkle with a pinch of dried rosemary and sea salt.
4
Bake for 10-15 minutes, or until golden brown and crispy.
5
2.
6
Meanwhile, cook the quinoa according to package directions.
7
Add a bit of the butter spray to a skillet and cook the zucchini over medium heat for 2-3 minutes, then add the spinach.
8
Remove from the heat the spinach has just wilted.
9
Season with a pinch of salt and pepper.
10
3.
11
Stir the quinoa and spinach/zucchini mix together and set aside to cool a bit.
12
Stir in the Greek yogurt, a bit of lemon zest, and a pinch of salt and pepper.
13
Top with feta cheese and eat with the warm pita crisps.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Pita Bread Round, Torn Into Chip-sized Pieces, Butter Spray, Sea Salt, Dried Rosemary, and more.

Yes, Greek Quinoa with Rosemary and Sea Salt Pita Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!