Aaaand meal planning week continues on Day 3 with these Quinoa Kale Veggie Quesadillas. Just to recap, I’m trying something new this week where I’m posting easy real-life meals in the order that we actually eat them. What does this mean? I went to the grocery store at the beginning of the week, I prepped a few components while making dinner on day 1, and I’ve been using those components and leftovers from the prior meal to make a different meal each day. One meal leads into the next, which makes cook/prep time a breeze. These meals are not culinary rocket science, but thinking like this helps me stay sane (and fed) every day – maybe it’ll help some of you too! On day 1: I started with these Mean Green Grain Bowls. This day involved the most prep – I roasted veggies, made quinoa, and assembled the grain bowls. On day 2: I took a small bit of leftovers from the grain bowls, massaged a bunch of kale, and made those leftovers stretch into a Big Green Kale Salad.
For day 3 (today!): Starting with some of the leftovers from day 2’s kale salad, I lightly wilted the kale in a skillet with some quinoa (left over from day 1) and stuffed it between flour tortillas with cheese to make healthier-than-normal veggie quesadillas. If you’re vegan, skip the cheese and spread a layer of refried beans onto the tortilla to act as the glue.
Serve these veggie quesadillas with lots of tomatillo salsa for dipping. Not pictured: I like to mash a little avocado with lime juice and a pinch of salt and slather that on my finished quesadillas. I think these look SO cute as individual servings in these Falcon Enamelware Pie Dishes. While the dishes got me in a picnic type of mood, it was snowing the night we ate these, so I discovered that they also make great TV trays.
For more snacks and appetizer ideas, check out this post!
