Date posted: 12/07/2018

Ardo quinoa kale burger quesadillas

  • Serves 4
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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


  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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