Pitta Pockets with Quinoa Salad

By Aileen Cox Blundell

Toddler meals seem to be a parents biggest challenge. Baby will often eat veggies purely out of curiosity. Your toddler, however wont eat them simply because she can assert herself now. Sigh…

It does get easier (eventually) but for now, you may have to use a few tricks. Most of us know about “hiding” the veggies in things like pasta sauce or in muffins. But sometimes the best place to hide them is in plain sight. That’s what this pitta pocket recipe does. 

The trick is to first create a sauce or dressing that is super yummy but also healthy. Then chop up the vegetables to a tiny size so that they are not fully identifiable. Finally, get a few things they’ll most likely eat anyway (like quinoa and maybe even a little cheese) and mix EVERYTHING together.

Now, the yummy sauce they want is mixed in with the veggies they can’t identify. In this toddler meal, I stuff all the goodies into a wheat pitta pocket, but you could even serve something like this as a “dip dip” with whole wheat crackers or rolled in a tortilla.

This pitta pocket recipe is a lunchbox winner in our house.

This healthy toddler recipe is sponsored by Dunnes Stores and you can find all of the amazing ingredients in store! If you make this recipe please do tag me on Instagram #babyledfeeding! I always love seeing your creations.

Aileen xoxoxo

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Pitta Pockets with Quinoa Salad

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Prep: 5 minutes minutes

Cook: 20 minutes minutes

Total: 25 minutes minutes

Servings: 4 Adults & Children

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Pitta pockets are easy and healthy toddler meal. Avocado, cucumber, lemon, and mint flavor this yummy lunch or dinner recipe!

Ingredients

• Quinoa Salad
• • 130g quinoa cooked as per pack instructions
  • 1/2 avocado diced
  • 3 spring onions finely chopped
  • 1/4 cucumber diced
  • 8-10 mint leaves finely chopped
  • Black pepper to season
• Dressing
• • 2 cloves roasted garlic
  • 1/4 teaspoon grated ginger
  • 2 tablespoons extra virgin olive oil
  • Zest of lemon keep 1/2 for yogurt
  • Juice 1 lemon
  • 1 teaspoon maple syrup
• Yogurt Sauce
• • 200ml Natural yogurt or vegan yogurt
  • Zest 1/2 lemon
  • 4 mint leaves
  • Black pepper to season
• • 3 brown pittas

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Method

• Place the cooked quinoa into a bowl.
• Add the chopped vegetables and mint leaves.
• Add all of the dressing ingredients to a blender and blend until smooth. If you don’t have a blender you can use a pestle and mortar also.
• Pour dressing over the quinoa and vegetables and stir until completely combined.
• To make the yogurt sauce simply stir the ingredients together.
• To serve, heat the pittas in a toaster until soft but not crispy. Cut in half and fill up each side with the quinoa salad, then dollop a little sauce on top to serve.
• If using as a lunch box, serve the pittas with the quinoa salad and yogurt dip on the side so your child can fill their own in school. Super easy and fun too!

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Recipe Notes & Tips

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