Mexican Rainbow Salad with Creamy Avocado, Herb, & Pumpkin Seed Vinaigrette

August 21, 2015

Creamy Polenta with Lentils, Sweet Corn, Spinach & Blistered Tomatoes (Vegetarian, GF)

August 21, 2015

Lentil, Sweet Corn, & Zucchini Quesadillas with Creamy Avocado, Herb, & Pumpkin Seed Dressing

August 21, 2015

Ohmygawdyouguyssssssss….this was the easiest most delicious dinner on the planet.  Ready in about 5 minutes with the help of some pre-grated cheese and precooked lentils.  Can I introduce you to these amazing quesadillas?  Nice to meet you!  I can tell we are going to be friends forever!  Even my 5 year old ate it.  These are great for those nights when you really can’t be bothered turning on the oven or for those Meatless Mondays if you are into that sort of thing!  I can’t even really call this a recipe it’s so easy, but here you go!

4 Spelt Flour Tortillas (I used Rudy’s Organic Brand from Whole Foods)

1/2 cup of cooked green lentils (I actually used dried lentils and cooked a cup of green lentils according to the package directions) Use a couple of tablespoons per quesadilla

1 cup grated cheese (I used raw cheddar)

1 spiralized (or grated) zucchini

1 ear of corn (kernels removed)

Spread the ingredients above amongst the 4 tortillas and cook one at a time.  Add the ingredients onto one half and then in the pan fold over one side to create a half moon shape.   Cook over medium/low heat in a pan sprayed with a little cooking spray.  While you cook the one, you can keep the ones you made warm by putting them in an oven heated to 350F.

I topped mine with sour cream, green onions, and a creamy avocado, herb, and pumpkin seed dressing. Recipe for that can be found here.

Lentil, Sweet Corn, & Zucchini Quesadillas with Creamy Avocado, Herb & Pumpkin Seed Dressing