Red Pepper Hummus Quesadillas with Quinoa Peppadew Tabbouleh

Red Pepper Hummus Quesadillas

with Quinoa Peppadew Tabbouleh

dinner

Dinner Leafy Greens Beans/Legumes Appetizer Mediterranean Soy-Free Nut-Free High-Protein Quick and Easy Party Foods
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
800
FAT
25g
CARBOHYDRATES
106g
PROTEIN
30g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 garlic clove
  3. ¼ cup Kalamata olives
  4. 1 lemon
  5. 1 cucumber
  6. ½ oz fresh parsley
  7. 4 oz roasted red peppers
  8. 13.4 oz chickpeas
  9. 1 tbsp tahini
  10. 2 whole wheat flour tortillas
  11. 4 oz baby spinach
  12. 1 oz red Peppadew® peppers
  13. 2 tbsp + 2 tsp olive oil*
  14. 2 tsp vegetable oil*
  15. Salt and pepper
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Small saucepan
  • Food processor or blender
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa

Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 10 to 12 minutes.

2
Prepare the produce

Peel the garlic. Check the olives and remove any pits. Roughly chop the olives. Halve and juice the lemon. Dice the cucumber. Chop the parsley leaves. Drain the red peppers. Drain and rinse the chickpeas.

3
Prepare the hummus

Add garlic, chickpeas, tahini, red peppers, ½ tsp salt, and just 2 tbsp lemon juice to a food processor or blender. Pulse to combine, and with the motor running slowly add 2 tbsp olive oil and 2 tbsp water, blending until smooth. Taste the red pepper hummus and add salt as necessary.

4
Build the quesadillas

Lay the tortillas on a flat work surface. Spread red pepper hummus on one half of each tortilla and sprinkle with chopped olives and spinach. Fold the tortillas in half, pressing down to seal.

5
Cook the quesadillas

Heat a large skillet over medium high heat with 1 tsp vegetable oil. Add one quesadilla and cook until the bottom is browned, 2 to 3 minutes, and carefully flip to brown the other side. Remove from skillet and repeat with remaining quesadillas.

6
Serve

Once the quinoa has finished cooking, add the diced cucumber, peppadew peppers, and chopped parsley leaves to the saucepan. Stir in remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper. Cut the red pepper hummus quesadillas into quarters and divide between plates. Serve with quinoa peppadew tabbouleh. Dig in!