SPINACH QUESADILLAS WITH STRAWBERRY-SPRING ONION SALSA

STRAWBERRY-SPRING ONION SALSA

  • 2 cups sliced strawberries
  • 2 spring onions, thinly sliced crosswise
  • 2 medium cloves garlic, minced
  • Juice of one-half of a lime (I heat it for 10 seconds in the microwave and then roll it on the counter before slicing and squeezing in order to extract the most juice)
  • 2 teaspoons Balsamic vinegar
  • 1 to 2 teaspoon natural sugar (to balance acids)
  • Sea salt and freshly ground black pepper to taste

SUPER-SIMPLE VEGAN SPINACH QUESADILLAS

  • 4 whole wheat tortillas
  • 4 cups lightly packed baby spinach leaves
  • 3 tablespoons + 2 teaspoons nutritional yeast (optional)

PREPARATION

  1. Make quesadillas two at a time:  spray a large cast-iron skillet with non-stick spray and heat over medium-high.
  2. Place 1/4 of the spinach on half of each tortilla, sprinkle with about 2 teaspoons of nutritional yeast each, fold over and grill two at a time, flat sides facing each other, about 1 1/2 to 2 minutes on each side or until toasty.
  3. ≠Serve each quesadilla immediately topped with 1/4 of the salsa, 1 tablespoon of vegan sour cream, and 1 tablespoon pepitas.

Spinach Quesadillas with Strawberry-Spring Onion Salsa [Vegan]