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Ornish - Greek Tabbouleh Pita Pocket
Ingredients
  • subheading: FOR ROASTED EGGPLANT:
  • 2 MEDIUM eggplants sliced into ½-in thick rounds
  • about 2 lbs
  • 1 TEASPOON garlic pressed or minced
  •  
  • ¾ TEASPOON ground cumin
  • ¼ TEASPOON fine sea salt
  • ⅛ TEASPOON freshly ground pepper
  • subheading: FOR QUINOA:
  • 1 CUP white quinoa rinsed well
  • 2 CUPS cherry tomatoes quartered
  • 2 CUPS cucumber peeled, seeded, and finely chopped
  • ½ CUP scallions (green onions) thinly sliced
  • ½ CUP fresh mint coarsely chopped
  •  
  • 3 TABLESPOONS fresh lemon juice
  • ½ TEASPOON fine sea salt
  • ½ TEASPOON freshly ground pepper
  • subheading: FOR PITA POCKETS:
  • 3 7-in whole grain pita breads
  • ½ CUP nonfat plain Greek yogurt or crumbled nonfat feta cheese
  • optional
Steps
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