Red Pepper Hummus Quesadillas

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.

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.

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.

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.

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.

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!