Tuna Quesadillas with Quinoa and Edamame Salad

Posted 2017-01-27 by finy ⇒ follow

These quesadillas are easy to make, very tasty and could be chopped into "fingers" to use as party food as they can be eaten hot or cold.

In this instance I have not made my own salsa but used a bought one and I bought a "medium hot" one - you can also get mild in this brand.

The quinoa salad was the healthy part of the meal and although not salty like the tuna, it was a very nice accompaniment to the quesadillas.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Serves: 3 Quesadillas

Ingredients
For the quesadillas
400 g tins tuna, drained
¼ cup mayonnaise
¼ cup salsa (I used Old El Paso)
1 pack (6) small [linkhttp://reviewclue.com.au/old-el-paso-wholegrain-tortillas/ soft tortillas] -El Paso
1 cup cheese, grated
Spring onion, sliced (optional) to garnish

For the Quinoa salad
½ cup quinoa
1 cup vegetable stock
1 cup shelled [link http://reviewclue.com.au/shelled-edamame-japanese-soy-beans/ edamame] thawed
½ tbsp lemon zest
1 tbsp lemon juice
1 tbsp olive oil
1 tsp tarragon
¼ cup walnuts, chopped
Bit of red capsicum, sliced in small pieces

Method
For the quinoa

Put the quinoa in a dry frypan over a medium heat and stirring often, heat till they start to "pop" (about 5 minutes).

Rinse thoroughly taking care to use a sieve that has very fine holes.

Meanwhile bring the stock to the boil over a high heat. Add the quinoa and bring back to the boil.

Cover, reduce the heat and simmer for 8 minutes.

Without disturbing the quinoa, take off the heat and add the edamame.

Cover again and continue to cook for another 6 - 7 minutes or until the quinoa is done. If there is any water left, drain it out.

Mix the lemon juice, zest oil and tarragon with a bit of salt.

Add this to the quinoa mixture, as well as the red capsicum and mix to combine.

Top with walnuts and serve.

For the quesadillas

Mix the tuna, mayo and salsa.

Spread 3 tortillas with a thin mixture of the tuna.

Add the cheese to each one.

Put another tortilla on top of each one.

Lightly grease a frypan at least the size of your tortillas, and add the quesadillas, one at a time.

Cook till lightly browned.

Turn over carefully with a large spatula - dont worry if a bit of the filling falls out as you can put it back in once it is turned. Cook this other side until lightly browned and the cheese is melted.

Repeat with the remaining quesadillas.

Cut them into four, or if serving for a party, cut into strips, and eat. Add some sliced spring onions to garnish.