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Lunch Today: Quesadillas with Strawberries and Spinach
Paula Gallagher on
I can't get enough of our local strawberries and I am taking full advantage of the fact they won't be around much longer. Although nothing tastes better than a warm strawberry plucked from its stem, the following recipe is close. It combines ingredients you typically would find in a salad, but they also work beautifully in a tortilla as a quesadilla.
This is an excellent alternative to a sandwich for lunch. High in protein and good fats, this quesadilla will power you through the day. And if you've never tried the combination of strawberries and spinach together, this is a wonderful introduction.
Quesadillas with Strawberries and Spinach
• 1/2 cup balsamic vinegar
• 2 Tbsps honey
• Juice of 1/2 lemon
• 2 cups baby spinach
• 3 ounces of soft goat cheese, crumbled
• 1 1/2 cups strawberries
• 1/4 cup chopped basil
• 1/4 cup chopped walnuts
• 4 8-inch whole grain tortillas
In a small pan combine balsamic vinegar, honey and lemon juice and bring to a boil. Reduce the heat and simmer until you get a syrupy consistency. Set aside to cool.
Divide spinach, goat cheese, strawberries, basil and walnuts over half of each tortilla. Drizzle with the balsamic syrup and fold over to enlcose toppings. In a warm skillet (medium heat), heat the quesadilla on each side for 1 1/2 minutes each, until they are brown and crispy.
Slice enough and enjoy!
Photo from here, with thanks.
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