This meal consists of three separate parts, but none of them are extremely time consuming (about 20-30 minutes per part). They were inspired by recipe videos seen online and bites from Taste of Chicago. They are great separate, but make a refreshing summery meal when put together! :)
Quinoa Tortillas
ingredients:
2 1/2 cups quinoa flour
1/4 cup regular white flour
1 tsp salt
6 tbsp olive oil
3/4 cup cold water
olive oil to coat skillet
extra flour to dust hands, etc.
Mix all the ingredients together, mixing just enough to incorporate the ingredients. Add more flour or water if the dough feels too dry or wet. It should be quite dry and roll easily into small balls. My batch yielded 9 tortillas. Once rolled into balls, let the dough rest under a damp paper towel. Roll out one ball into a thin circle. Heat a skillet with a small coating of olive oil, then place the rolled out dough in the skillet. Proceed to roll out the next ball while the tortilla is cooking. When it starts forming big air bubbles, flip the tortilla over, then wait until both sides appear to have golden brown spots all over and a slight golden brown edge. Place the tortilla on a drying rack under a dish towel and continue this process until all of your tortillas are done.
Cucumber Gazpacho:
ingredients:
3 cucumbers
1/4 white onion
1/4 of a medium cantaloupe
1/4 cup cool vegetable broth
1/2 an avocado
1/4 cup plain greek yogurt
1 tbsp unsweetened almond milk
1 tsp dill weed
1 clove of garlic
salt and pepper to taste
Fresh dill (garnish)
Olive oil ( garnish)
Peel 2 and 3/4 of the cucumbers, then chop them into small pieces and put them in the blender. Put 1/4 of the cantaloupe (maybe a cup or a little less), cubed with no seeds into the same blender. Add a splash of vegetable broth, and then blend the mixture until it is as smooth as possible. Once smooth, pour the contents through a fine mesh strainer into a bowl so that the pulp is removed. Use a spatula if necessary or more vegetable broth to work the liquid through. Add the remainder of the vegetable broth plus the greek yogurt, almond milk, and dill weed into the blender. Finely chop the garlic glove, cube the onion and avocado, and add these to the mixture as well. Blend until as smooth as possible and add this to the bowl. Mix well and add salt and pepper to taste. Let the soup chill in the refrigerator for at least 30 minutes. Garnish with fresh dill, pepper, and a swirl of olive oil or greek yogurt.
Greek Quesadillas:
Ingredients:
1 cup shredded mozzarella
1 container feta in brine
8 quinoa tortillas
1/4 of a medium eggplant
1 red bell pepper
1/2 white onion
1 tomato
1 tbsp butter
~ 1 tsp dill weed
~ 1 tsp oregano
1 tsp olive oil
First wash your red pepper and put it directly on the burner (if gas) or grill to blister the outside skin around the entire pepper. You could even use a torch if you don't have a gas stove! It should look burned and then the skin will peel right off, leaving the pepper tasting nice and roasted. Dice the pepper and put it aside. Dice your onion and put in a pan with your olive oil and let them start cooking. Cube the eggplant and add it to the pan with a sprinkle of salt and pepper. Add the roasted red peppers, and let the vegetables simmer. Dice your tomato and add it to the vegetable pan later so it doesn't cook down too much. Coat another skillet with butter and add your tortillas. Crumble a small handful of feta, then mozzarella onto the tortilla. Spoon 1/4 of your warm, simmering vegetables over the tortilla and add another sprinkle of cheese, along with some dill and oregano. Top with another tortilla, and cook on medium heat. They take about 5-7 minutes to cook because the feta is a little bit trickier to melt than regular shredded cheese. Repeat until all of your ingredients are used (we got four big quesadillas,) and enjoy!