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Greek Nachos
Who said nachos can’t be surprising?
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Greek Nachos
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Serves 6-8
Total 30-60 Minutes
INGREDIENTS
Cedar’s Original Pita Chips
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped, plus more for topping
½ teaspoon pepper
1 teaspoon oregano
1 garlic clove, minced or grated
1 zucchini, diced
1 pint grape tomatoes, halved or quartered, plus more for topping
½ cup marinated artichokes, halved or quartered
1 cup cooked chickpeas, rinsed and drained
1 cup fresh mozzarella, shredded
4 oz fresh feta, crumbled
1 1/2 cups cooked quinoa
DIRECTIONS
In a medium-sized skillet, add 1 tablespoon of olive oil and the garlic and cook for about 1 minute.
Add zucchini and cook for about 5 minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregano and pepper.
Cook for another 5 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's evenly distributed among the chips. Top with mozzarella and a handful of feta.
Place under the broiler for 1-2 minutes, or until cheese is melted and gooey and the chips are warm.
Remove from the oven and immediately cover with the remaining feta, basil and tomatoes and serve!
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