In My Kitchen: Food for Life Brown Rice Tortillas [RECIPE]

Tortilla Quesadilla_duoIt’s embarrassing how many of my meals include one of these tortillas. Especially lunches, and especially in the 9-ish months I’ve been working from home. Quesadillas? Yeah, at least once a week. And I will put just about anything in them. Pizza? That usually happens at least once a week, too.

It’s true: rice tortillas lack the flexibility of “normal” flour tortillas, so they’re not so great for sandwich wraps (or anything that involves a lot of bending). However, crisped up in a pan or the oven, they make a great vehicle for healthy toppings and fillings, and that’s why I love them. Plus, once cooked, they’re easy to wrap up and bring on-the-go — I always make a sandwich-quesadilla hybrid with one of these and wrap it up when I travel!

I’ve made a ton of different quesadilla and pizza combos, but one of my absolute favorites is the recipe below with zucchini, roasted red pepper, and chicken. If those fillings don’t float your boat, try a mix of other veggies or proteins. Here are some of my favorite combos:

  • Black beans, spinach, and cheese
  • Chicken, broccoli, and cheese
  • Spinach, chicken, pesto
  • Avocado, black beans, spinach

Zucchini, Roasted Red Pepper, and Chicken Quesadilla

Zucchini and Roasted Red Pepper Quesadilla

Serves 1

What You’ll Need:

1 brown rice tortilla
1.5-inch section zucchini, thinly sliced
1 piece roasted red pepper, thinly sliced
1/4 cup cooked shredded chicken
1/8 cup shredded cheddar cheese
Paprika, cayenne pepper, and salt, to taste
Optional: Salsa, greek yogurt, pesto, hummus (for dipping)

What to Do:

Heat a large frying pan over medium-high heat.

Once the tortilla is defrosted (i.e. it’s somewhat pliable), spread half of the cheese on one half of the tortilla surface. Then, layer on the zucchini slices, red pepper, chicken, and rest of the cheese.

Fold the tortilla in half, and press down. Let the quesadilla cook for 2-3 minutes more, or until the cheese is melty and the bottom of the tortilla is turning golden brown.

Flip, and continue cooking or another 1-2 minutes, or until the tortilla is golden brown.

Remove from pan, slice, and serve! I served mine with 1 tablespoon greek yogurt + 1 tablespoon pesto, but you can really use whatever you like!

Easy Warm Quinoa and Veggie Salad

Quinoa with Veggies

I’m not a turkey-sandwich-with-swiss-cheese-lettuce-tomato kind of gal. I sort of see lunch as a pick-me-up in the middle of the day, and un-inspired sandwiches that have been done 100 times before just don’t work for me anymore. Just look at my Instagram feed: apple and cheddar panini, tomato and mozzarella with prosciutto sandwich,  zucchini and red pepper quesadilla with pesto dipping sauce.

But, realistically, no one has the time to spend 30 minutes making lunch. (At least not every day.) But five or 10 minutes? That’s usually doable. This warm quinoa salad can be made two ways: in the microwave, or in a frying pan. I prefer the frying pan method, but in a pinch the microwave method works great, too. I’ll detail the pan method below, but the microwave method is so easy, I’ll tell you how to do it right here: Combine 1/3 cup cooked quinoa in a bowl with the raw vegetables listed in the ingredient list below, and microwave for 1-2 minutes, or until everything is heated through. Top with whatever dressings or cheese you like!

Since I’m currently working from home, I like to make single-serve batches of this dish (or a similar variation), but you could also make a big batch over the weekend and portion it out to take to work for lunch throughout the week.

Warm Quinoa and Veggie Salad

Warm Quinoa and Veggie SaladServes 1

What You Need:

1/3 cup cooked quinoa
1/2 tablespoon olive oil
2-3 tablespoons diced onion
1/4 red pepper, diced
2-inch section of zucchini, diced
4 cherry tomatoes, quartered
1 small handful spinach leaves
2 tablespoons kidney beans
Salt and pepper
Optional toppings: salad dressing of choice, hummus, pesto, goat cheese

What to Do:

Heat 1/2 tablespoon olive oil a small frying pan over medium-high heat. Once warm, add onion, red pepper, and zucchini to the pan. Sauté until vegetables start to soften, 2-3 minutes.

Once the onion, pepper, and zucchini begin to soften, add the beans, spinach, and tomatoes. Continue cooking for 1-2 minutes.

After the spinach has wilted and the beans begin to burst open, add the cooked quinoa. Continue cooking for 1-2 minutes, or until everything is heated through.

Serve, and top with whatever you like — simple oil and vinegar dressing, goat cheese, pesto, or hummus make great flavorings!