Veggie Quinoa Quesadillas

These Veggie Quinoa Quesadillas are an easy lunch or dinner that is perfect for when you are short on time and craving a little comfort food.

Course Main Course

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 335kcal

Author Wendy Polisi

Ingredients

1 onion chopped fine
1 red pepper seeded and chopped, OR 2 poblano chilies
2 summer squash diced
1 cup fresh corn steamed, or frozen thawed corn
2 cloves garlic minced
⅛ teaspoon chipotle chile powder
1 ½ cups cooked quinoa
2 medium tomatoes diced
¼ cup fresh cilantro
1 tablespoon lime juice
8 gluten free tortillas or whole wheat
8 ounces sharp cheddar or Daiya shreds
Guacamole Salsa, Greek Yogurt or Sour Cream for serving (optional)

US Customary - Metric

Instructions

Spray a large skilled with olive oil. Add onion and cook for 8 minute. Add pepper or chiles and cook for 5 minutes longer. Add squash and cook for 3 or 4 minutes. Add corn, quinoa, garlic and chipotle powder and cook for 5 minutes longer. Transfer to a bowl and add in tomatoes, cilantro and lime juice.
Heat a large skillet to medium high heat. Spray well with olive oil spray. Sprinkle cheese on half of each tortilla and top with vegetable mixture. Fold in half and place in skillet. Cook until browned and flip. Cook until cheese is melted and tortilla is brown.

Notes

Servings 8, Calories 322, Fat 12.8g, Carbohydrates 39.9g, Protein 12.2g, Cholesterol 30mg, Sodium 344mg, Fiber 4.7g, Sugars 3.6g (Based on 130 calorie tortilla)

Nutrition