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Greek Goddess Nachos with Pita Chips

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Member since 2015

Serves | Prep Time | Cook Time


Pita Chips: (or 4-6 cups store bought pita chips)
3 Pita Rounds
4 Tbsp Olive Oil
1 Garlic Clove, Minced
1 tsp Paprika
1 tsp Oregano
Salt & Pepper

1 1/2 cups Cooked Quinoa
3 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
1 Lemon, Juiced
1 Tbsp Fresh Dill, Chopped
1 Tbsp Fresh Basil, Chopped
2 tsp Fresh Oregano, Chopped
1/2 tsp pepper
2 Garlic Cloves, Minced
1 Zucchini, Diced
1 pint Grape Tomatoes, Halved or Quartered
1/2 cup Marinated Artichokes, Quartered
1/3 cup Kalamata or Black Olives
1 cup Chickpeas, Rinsed and Drained
1 cup Mozzarella Cheese, Shredded
4 oz Feta Cheese, Crumbled

*Cut pitas into 8 wedges (or more if your pitas are big)

*Pour olive oil into a bowl, along with the garlic, oregano, and paprika; brush the pitas with oil mixtures and sprinkle with salt and pepper

*Arrange pitas on baking sheet and bake 12-15 minutes

*In medium size skillet add 1 Tbsp olive oil and garlic and good about 1 minute; add zucchini and cook about 5 minutes or until caramelized

*Add the tomatoes, artichokes, chickpeas, dill, basil, oregano, and pepper; cook another 5 minutes

*Remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar

*Heat the broiler in the oven, spread pita chips in a single layer on baking sheet; sprinkle on the quinoa mixture so it is evenly distributed among chips

*Top with mozzarella and a hand full of feta; place under the broiler for 1-2 minutes, just until cheese is melty and gooey and chips are warm

*Remove from oven and immediately cover with remaining feta, fresh basil, and fresh tomatoes

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