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Meatless Monday 4

February 12, 2013

IMG_2100This week’s dish I pretty much made up myself, based on a basic quesadilla construction.

I took 1/2 cup of quinoa and cooked it with a cup of chicken broth and some minced garlic.  Sliced and sauteed an onion, a green bell pepper, and a red bell pepper.  Drained and rinsed a can of dark red kidney beans. Shredded a bunch of pepper jack and cheddar cheese.

To assemble, take a large (burrito size) flour tortilla and spread shredded cheese on one half.  Top with 1/4 of the cooked quinoa, drizzle with salsa of your choice, and sprinkle on some beans.  Add as much as you like of the browned peppers and onions and finish with more shredded cheese.  Fold the tortilla over to close.  Repeat – I made 4 quesadillas so we wouldn’t have a ton of leftovers.

Fry in a large skillet until browned with your choice of oil or butter (just a touch), or spray the outside of the tortilla with some non-stick cooking spray.  Meijer had avocados on sale for $1 and I managed to find one that wasn’t rock-hard, so the quesadillas were topped with sliced avocado.

I probably filled these more than I would have if I were using rice or meat, since all the ingredients were pretty darned healthy.  They were hearty and filling, and the Hubs commented some 5 hours later that he was still feeling satisfied from dinner, so that’s a good thing too!

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