Ingredients For the quesadillas 400 g tins tuna, drained
¼ cup mayonnaise
¼ cup salsa (I used Old El Paso)
1 pack (6) small 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 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.
Serve with quinoa salad in a separate small dish, or on the plate with the cut quesadillas.