Strawberry Spinach Quesadillas
Early summer spinach and strawberries along with tangy goat cheese work beautifully in a salad, so why not in a quesadilla? These are excellent as an alternative to a sandwich for lunch. You could even add some sliced cooked chicken to bolster protein levels.
1/2 cup (125 mL) balsamic vinegar
2 Tbsp (30 mL) honey
Juice of 1/2 lemon
2 cups (500 mL) baby spinach
3 oz (85 g) soft goat cheese, crumbled
1 1/2 cups (350 mL) sliced strawberries
1/4 cup (60 mL) roughly chopped mint
1/4 cup (60 mL) chopped walnuts
4 - 8 in (20 cm) organic whole grain or gluten-free tortillas
In small nonreactive saucepan (one made from material that does not react with acidic ingredients), bring balsamic vinegar, honey, and lemon juice to a boil. Reduce heat to medium and simmer uncovered until syrupy and reduced to 1/4 cup (60 mL), about 10 minutes. Set aside to cool.
Heat skillet over medium heat. Meanwhile, divide spinach, goat cheese, strawberries, mint, and walnuts over half of each tortilla, leaving a 1/2 in (1.25 cm) border. Drizzle balsamic syrup over top and then fold over tortillas to enclose toppings.
In warmed skillet, heat quesadillas for 1 1/2 minutes, or until bottom of tortillas are darkened and crispy. Carefully flip and cook for 1 1/2 minutes more. Slice in half to serve.
Serves 4.
Each serving contains: 290 calories; 9 g protein; 12 g total fat (4 g sat. fat, 0 g trans fat); 37 g total carbohydrates (17 g sugars, 4 g fibre); 280 mg sodium
source: "Dinner Worthy Quesadillas", alive #391, May 2015
Strawberry Spinach Quesadillas
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.