It’s Saturday night. Yours truly isn’t exactly in the mood for anything that doesn’t involve Netflix. Thus, I’m gearing up for a low-key evening in the comfort of my own humble abode [read: bed].
But…then hunger strikes. What’s a girl to do?
Crank up the stove and start experimenting, of course!
So, tonight’s creation features a mash-up of flavors a la Mexico and South America. I submit for your culinary seal of approval, my friends:
Yup. These vegetarian delights are overloaded with protein, whole grains, and essential plant-based nutrients for a meal that will satisfy both your appetite and taste buds.
To utilize my limited command of the Spanish language (because, you know, just keeping with our theme), they’re fantastico.
Legitimate Spanish-speakers: is that actually a word?
Well, regardless…enjoy this delicious and nutritious recipe from my kitchen to yours!
- 2 Whole Wheat Tortillas
- 1/4 cup Quinoa
- 1/4 cup Mushrooms (chopped)
- 1/4 cup Red Onions (sliced)
- 1/4 cup Tomatoes (chopped)
- 1/4 cup Cotija Cheese (crumbled)*
* Make this recipe vegan by substituting the cheese for Silken Tofu.
- In a medium-sized saucepan, cook the quinoa according to the package instructions.
- While the quinoa is simmering, prep the vegetables and cotija cheese (or vegan substitute).
- Pre-heat a small skillet over a medium stove top setting and coat with olive oil cooking spray.
- Remove the quinoa pan from heat and drain any remaining water, then set aside temporarily.
- Combine the mushrooms, red onions and tomatoes in the skillet, then saute them until softened.
- Remove the vegetables from heat after approximately 3-5 minutes and set aside temporarily.
- Re-coat the skillet with cooking spray and turn the stove top burner back to a medium setting.
- Place 1 tortilla in the skillet and spread the quinoa evenly over it, leaving 1/2″ space along the edge.
- Add both the cotija cheese and sauteed vegetables, then place the second tortilla on top.
- Cook the bottom tortilla for approximately 2 minutes, or until it sizzles, then flip to the other side.
- Allow the second tortilla to cook for the same amount of time before removing from heat.
- Once the quesadilla has cooled slightly, cut it into 8 equal-sized wedges and ENJOY, of course!
But wait…there’s more:
Cored avocado halves — mashed with a fork, drizzled in lime juice, then dusted with just a hint of chili powder, stevia and leftover cotija cheese — make a fabulously bold side for this Latin-inspired dish.