Quinoa Quesadillas

By Jess Kehoe, DPT

Everyone loves a cheese quesadilla, but that doesn’t always check my all my healthful dinner boxes.  This version has tons of good for you  extras and is still super yummy.  It looks like there are a lot of steps to make this, but it’s actually pretty easy.  This recipe makes plenty to feed my family of 4 with extra quinoa salad leftovers, which is great for lunch the next day all on it's own, or to make more quesadillas. 

Note:  I have made this with an Anaheim pepper and a Poblano pepper, both with good results.  Either of these peppers give a nice flavor and are not spicy at all, however I have also made it without any pepper and it is still quite good. 

This recipe is adapted from a great food blog...Love & Lemons.

Ingredients
1 cup cooked quinoa 
1 medium sweet potato, cubed
1 poblano pepper
¼ cup chopped scallions
¼ cup crumbled cotija cheese (optional)
A few handfuls of baby salad greens
Tortillas and shredded cheddar cheese
Dressing
¼ cup olive oil
2 tablespoons fresh lime juice
1 teaspoon cumin
1 teaspoon chili powder
Drizzle of honey or maple syrup
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees.  Mix the sweet potatoes with some olive oil and spread on a baking sheet, sprinkle with salt.  If using a pepper, place it on the baking sheet as well.  Roast 20-30 min or until the potatoes are softened and the pepper has started to blister and blacken.

Meanwhile cook the quinoa: ½ cup dried, 1 cup water, bring to a boil then simmer for 20 min.
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Whisk the dressing in a medium bowl.

When the pepper is cooled, peel the skin and remove the ribbing and seeds.  Chop into ½ inch pieces.

Toss everything together with the dressing.

Make the Quesadillas:  On medium to low heat, drizzle olive oil in a pan that will fit your tortillas.  Place one tortilla in your pan and sprinkle a handful of shredded cheese around it, then place some of the quinoa salad on it as well.  Sprinkle another handful of cheese, then put another tortilla on top.  Cook for 2-3 minutes or until your tortilla begins to brown on the bottom.  Carefully flip, and cook for another 2-3 minutes.  Cut and serve with any other toppings of your choice.  We like any combo of salsa, sour cream, slices of avocado, or chopped cilantro.

ENJOY!