Grilled Veggies with Quinoa

If you don't know much about Quinoa, check it out! Even Wikipedia taught me a lot such as:
Quinoa is not actually a grain because it is not part of the grass family.
This has been around 3-4000 years for human consumption!
Quinoa leaves are also edible, but not commercially available.
Quinoa grains contain essential amino acids and good quantities of calcium, phosphorus, and iron.
Its protein content is very high (14% by mass), yet not as high as most beans and legumes.
Nutritional evaluations of quinoa indicate that it is a source of complete protein.


We used the 4 cups of leftover veggies from our last blog post for veggie quesadillas, tossed with rice cooker quinoa, topped with a little chopped parsley and feta for a delicious and superquick dinner

To make perfect quinoa every time use your rice cooker!
2 1/2 C Quinoa
4 C Water or Broth
Cook 30 minutes in rice cooker
Remember to unplug after cooking, don't keep it on a warm setting.

Veggie Quesadillas

This is a quick weeknight meal that is filling, and delicious! Also meatless!
 

2 Carrots, medium diced
2 Small Red Onions, medium diced
1 Zucchini, medium diced
1 Squash, medium diced
2 Giant Red Peppers, medium diced


3 t garlic powder
1/4t cayenne pepper
2 t oregano
pinch of salt
4 oz of tomato sauce
Salt & Pepper
2 whole wheat tortillas per person
1/2 C Colby Jack Cheese per person

Add 1T olive oil to a large cast iron skillet heated to medium high. Add in all the chopped veggies. As they cook down, add 1 T garlic powder, 1 T oregano, and Salt & Pepper.

In a second pan heat pan to medium. Add 1 t of olive oil and 2 veggie patties. Flip occasionally until they defrost. Use a spatula (I used my Meat Chop'N Stir from Pampered Chef) to break up the burgers. Add 2 t garlic powder, 1/4t cayenne pepper, 1 t oregano, and a pinch of salt. 

Once veggies are grilled, divide them in 1/2. Put 1/2 in a storage container for future meals this week. Take remaining 1/2 and add to the seasoned veggie patty mix. Heat to encorporate and add about 4 oz of tomato sauce. Divide into 8 portions, about 1/3 C veggies per tortilla.


Clean out the cast iron skillet, lightly oil and wipe out til dry. Reheat skillet to medium. Add a tortilla. Layer 1/4 C cheese, 1/3 C veggies, 1/4 C cheese. Fold over and smush. Cook on side until starts to brown and cheese starts to bubble. Flip and brown on other side. Repeat.

Cut each quesadilla into 4 wedges.  Makes enough for 4 people for dinner, 8 tortillas total.