Greek Goddess Nachos with Pita Chips
INGREDIENTS
  • 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
  • Nachos:
  • 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
DIRECTIONS
  1. *Cut pitas into 8 wedges (or more if your pitas are big)
  2. *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
  3. *Arrange pitas on baking sheet and bake 12-15 minutes
  4. *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
  5. *Add the tomatoes, artichokes, chickpeas, dill, basil, oregano, and pepper; cook another 5 minutes
  6. *Remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar
  7. *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
  8. *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
  9. *Remove from oven and immediately cover with remaining feta, fresh basil, and fresh tomatoes
RECIPE BACKSTORY
A HalfBakedHarvest.com Recipe