Perfect as a vegetarian main, these quesadillas are filled with hearty quinoa and smoked gouda. Slideshow:  Quinoa Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
June 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil and then reduce the heat to low and cover the pan. Gently simmer, covered, for 15 minutes. Remove from heat.

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  • Keeping the pan covered, let stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool completely.

  • Toss the two cheeses to combine them. Divide and spread half of the cheese on top of 4 tortillas. Add a heaping 1/4 cup of cooked quinoa on top of each of the cheese layers. Add a final layer of cheese and gently spread the layers evenly around tortilla, leaving a little empty gap at the edges. Top with the remaining tortillas.

  • Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.

  • Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.

Serve With

Salsa, guacamole and sour cream.

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