Ardo quinoa kale burger quesadillas

Method Print recipe

1. Marinate the tomato cubes in the olive oil with some salt and pepper and the juice of ½ lime. Set aside.
2. Heat 300g green wave mix for about 5-7 minutes in a microwavable tray with lid on 850 watt and 4 tablespoons of water. Allow to cool down.
3. Blend when cooled down with the yoghurt, red chili, garlic, coriander and red onion.
4. Season with salt, pepper & juice of ½ lime.
5. Stir in the marinated tomato cubes and put aside.
6. Bake the quinoa kale burger from frozen on a baking tray with baking paper for about 15-20 min in a preheated oven at 200°C.
7. Heat a large non-sticky frying pan on medium heat.
8. Sprinkle cheddar on the bottom of the wraps and add the spring onions. Add a layer of roasted corn Mexicana and fried sliced onions. Fold the burger in the wrap into a quesadilla.
9. Add the quesadillas to the heated frying pan and bake on low-medium heat for a couple of minutes on each side until lightly toasted. It’s also possible to make the quesadillas in a panini toaster instead of a pan.
10. Cut into bite size pieces and serve with sour cream and green wave broccamole.

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