Prepare Harissa Red Pepper Quinoa Cup according to directions on package. Allow to cool for 5-10 minutes.
Cut a large pocket into each of the pita breads, and spread yogurt sauce on the bottom. Layer arugula, red peppers, and quinoa in the pocket. Top of with feta cheese and serve!
Delicious Vegan Enchiladas with Chipotle Quinoa, Green Chile, Mushrooms and Daiya Cheese!