Let’s do goddess football food!
I think it’s about time.
Especially since tomorrow I am totally going to be blowing your diets, but I promise it will be so worth it. So worth it.
I have gone a little quinoa crazy lately. We have had it a least one or two times a week lately. Actually, it was dinner last night and it was pretty darn good, so good that I have decided to recreate it and will be taking photos sometime soon, which means I now have a line up of approximately five quinoa recipes coming your way.
I really hope you guys like quinoa.
I know it is kind of the “in” thing right now, but shockingly not only do I like quinoa, but my picky family actually likes it too. I mean it’s NOT white rice. Don’t get me wrong you all know how my family loves white rice, but a little healthy change-up is nice every once in a while. Plus, this is greek goddess quinoa and anything with the word goddess in it excites me.
I just like that word. It’s pretty.
Kind of lame, I know.
Anyway, these nachos are awesome.
Perfect for a healthy game day or easy dinner. I made homemade pita chips using this pita bread, they are hands down my favorite pita chips, the best I have ever tasted. Homemade trumps the bagged stuff… like stomps them way down into the dirt and leaves them sitting in the dust….
Oh, I am so goddess like, aren’t I?
Yeah, that’s a negative.
I basically made a greek quinoa salad with all the fixings, shoveled it onto the pita chips and topped it with a very generous amount of fresh mozzarella.
Into the oven and 5 minutes later you have a pile of healthy, cheesy pita chips. Now for the finishing touches. Last but not least, cover the cheesy nachos in feta cheese and fresh basil. This step is a must. No really, I am demanding you do not skip this step.
The feta is the best part. It’s what gives these nachos that pretty goddess glow. Trust me, just do it!
- Pita Chips or (4-6 cups store bought pita chips)
- 3 [pita rounds, homemade | http://www.halfbakedharvest.com/traditional-greek-pita-bread/] or store bought
- 4 tablespoons olive oil
- 1 clove garlic, grated (optional)
- 1 teaspoon paprika
- 1 teaspoon oregano
- sea salt and pepper
- 1 1/2 cups cooked quinoa
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lemon, juiced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped, plus more for topping
- 2 teaspoons fresh oregono, chopped
- 1/2 teaspoon pepper
- 2 cloves garlic, minced or grated
- 1 zucchini, diced
- 1 pint grape tomatoes, halved or quartered, plus more for topping
- 1/2 cup marinated artichokes, halved or quartered
- 1/3 cup kalamata olives
- 1 cup cooked chickpeas, rinsed and drained
- 1 cup fresh mozzarella cheese, shredded
- 4 ounces fresh 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 pita chips with the olive oil and garlic mixture and then sprinkle with fresh sea salt and pepper. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
In a medium size skillet add 1 tablespoon olive oil and garlic and cook about 1 minute. Add the zucchini and cook about five minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregono and pepper. Cook another five minutes, remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar.
Heat the broiler of your oven. Spread the pita chips in a single layer on a large baking sheet lined with parchment paper. Sprinkle on the quinoa mixture so it is evenly distributed among the chips. Top with mozzarella cheese and a hand full of feta. Place under the broiler for 1-2 minutes, just until cheese is melty and gooey and the chips are warm. Remove from the oven and immediately cover with the remaining feta, fresh basil and fresh tomatoes. SERVE!
I think Zues would approve.
P.S don’t forget to check out my first apple post of the season. It’s cheesy and caramely and awesome!
If you make this recipe, be sure to tag your photo #halfbakedharvest.