Quinoa Veggie Pita Pockets

Yum!  I was a little skeptical of this because I don’t like ketchup, but the final product was really yummy.  Easy dish, too!  I served it in Food for Life’s Ezekiel pitas, but any sandwich bread will work!  I based it on this recipe with several modifications, making it even less ingredients.

I served these sandwiches with Sauteed Kale.


  • 1 cup quinoa, rinsed
  • 1 3/4 cups water
  • 1/2 cup ketchup (I used Muir Glen Organic)
  • Olive oil, water, or broth for sauteing
  • 1/2 onion (or 1 small onion), diced
  • 2 carrots, cut in half or quarters lengthwise, then sliced
  • 1/2 red pepper, diced
  • 1 green pepper, diced
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3 – 4 pitas, cut in half and warmed

In a medium saucepan, bring the quinoa, water and ketchup to a boil.  Simmer (covered) until quinoa is done, adding a bit of water towards the end if needed.

In a saute pan, saute the onion, carrots, red pepper and green pepper until tender.  I put a lid on to make it go faster, stirring occasionally.  Once done, add the cumin and garlic powder.

Once both pans are done, combine and stir.  Serve with sandwich bread of your choice – pitas were great for containing the mess!  🙂


3 thoughts on “Quinoa Veggie Pita Pockets

  1. Pingback: This Week’s Menu | Plant Based for Health

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