In a medium-sized mixing bowl, add cooked quinoa, parsley, mint, cilantro, red onion, lemon juice, olive oil, and zatar. Fold everything with a spoon or spatula until it is well combined.
Once mixed, transfer to a deli container and keep refrigerated till use.
Cherry pepper tahini:
In a blender, place the cherry peppers, tahini, water, lemon juice and salt.
Start the blender on low and gradually work up to high speed. If you find the tahini a bit on the thick side add some more water a little at a time. The tahini should be super smooth.
Transfer the tahini to a squeeze bottle, and set aside till use.
Cooking/Plating
Heat the corn beef hash either in a small pot or a small saute pan. Once hot, set aside till use.
In an oven at 250°F (121°C). Brush the pita with a small amount of olive oil, and place it in the oven to get warm.
Once the pita is warm, cut the pita in half, and open up the pita like a pocket.
Place the warm corn beef hash on the inside of the warm pita pocket.
Spoon the tabbouleh in a pocket, then add the tzatziki, and cherry pepper tahini, and finish with crumbled feta cheese.
English 
French 
