Recipes
Date posted: 12/07/2018
Ingredients
| Ardo quinoa kale burger | 4 |
| Ardo green wave mix | 300g |
| Ardo roasted corn Mexicana | 100g |
| Ardo fried sliced onion | 100g |
| Spring onions | 40g |
| Ardo red chilli | 1 tbsp |
| Ardo garlic diced | 1 tbsp |
| Ardo coriander | 1 tbsp |
| Red onion diced | 1 tbsp |
| Tomato cubes | 50g |
| Everyday Favourites mild grated white cheddar cheese | 160g |
| Tortilla wraps | 4 |
| Sour cream | to serve next to it |
| Greek yoghurt | 100g |
| Lime juice | 1 |
| Olive oil | 2-3 tbsp |
| Salt, pepper | to taste |
Method
- Marinate the tomato cubes in the olive oil with some salt and pepper and the juice of ½ lime. Set aside.
- 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.
- Blend when cooled down with the yoghurt, red chili, garlic, coriander and red onion.
- Season with salt, pepper & juice of ½ lime.
- Stir in the marinated tomato cubes and put aside.
- 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.
- Heat a large non-sticky frying pan on medium heat.
- 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.
- 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.
- Cut into bite size pieces and serve with sour cream and green wave broccamole.