Watch how to make quick and better-for-you quesadillas with locally sourced Domestic White Quinoa
- Cook InHarvest White Quinoa according to cooking directions. Drain excess liquid and reserve chilled.
- In a large bowl, combine the beans, cheese, salsa, cumin and cooled quinoa. Mix thoroughly with a rubber spatula
- Scoop ½ cup of the filling onto the bottom half of each tortilla. Spread the filling out over each tortilla to ½” from the edge. Fold each tortilla over and press to seal.
- Place the quesadillas on parchment-lined sheet pans. Heat in a 350°F oven until the cheese melts, 5 to 10 minutes. (Quesadillas can also be cooked on a griddle or in a pan.)
ABOUT THE GRAIN
We grow our Domestic White Quinoa in the Teton Valley of Idaho. Its mild buttery flavor makes it a perfect blank canvas to showcase bold flavors paired with local vegetables and proteins.