Quinoa and Black Bean Cake Pitas

¨ù cup quinoa
1 tablespoon olive oil
¨ö cup finely chopped red onion
1 small clove garlic, minced
¨ö teaspoon ground cumin
¨û teaspoon cayenne pepper
¨ú cup black beans, drained and rinsed (¨ö can)
2 whole wheat pita rounds, split horizontally
1 medium plum tomato, sliced
2 tablespoons plain nonfat Greek yogurt
2 tablespoons fresh cilantro leaves

Serve with Radish and Cucumber Salad

Cook quinoa according to package directions.
Preheat oven to 350 degrees. Heat oil in a
medium skillet over medium heat. Add onion,
garlic, cumin and cayenne; cook, stirring
occasionally, 4 minutes or until tender. Add half
of the beans and ¨ö cup water. Simmer 8 to 10
minutes or until most of the liquid is evaporated.
Transfer mixture to a food processor. Add half
of cooked quinoa. Process until smooth.
Transfer to a medium bowl. Add remaining
beans and cooked quinoa; stir to combine.
Shape into 4 small patties. Place on a baking
sheet coated with cooking spray. Bake 15 to 20
minutes or until crisp and browned, turning
halfway through cooking time. Stuff each pita
with black bean cakes, tomato, yogurt and
cilantro.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user LOVITAR.