Gateway Crescent
“I like to be creative with combinations of ingredients and sauces and try different tastes together to see what goes best,” says Blake. “My first idea for a fun lunch recipe included wontons. My mom and I tried several different combinations and determined we needed a bigger shell. We replaced the wontons with whole-wheat tortillas. I tried various ingredients on the inside and decided on this recipe. Add a side of nectarines or peaches and you have a meal following My Plate guidelines.” - Blake Koehr, Age 12, Missouri
Makes 4 Servings
Ingredients:
- ¼ cup quinoa, rinsed
- ½ cup low-sodium chicken broth
- ¼ cup olive oil
- 1 green onion (scallion), chopped
- ¼ orange bell pepper, seeded and chopped
- ½ zucchini, chopped
- 2 tablespoons spinach, chopped
- ¼ jalapeño pepper, minced
- 4 whole-wheat tortillas
- ¼ cup feta cheese
- Red pepper flakes to taste
- ¼ cup plain yogurt
- ½ teaspoon lemon juice
- ½ teaspoon honey
Preparation:
- Preheat the oven to 350°F. In a large saucepan, combine the quinoa and chicken broth and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 15 minutes, or until the quinoa is tender.
- In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the green onion, bell pepper, zucchini, spinach, and jalapeño, and cook about 5 minutes, or until soft and lightly brown.
- On a large baking sheet, brush the remaining 2 tablespoons olive oil on 1 side of each tortilla, then flip over the tortillas. Fill each tortilla with 2 tablespoons cooked quinoa, ¼ cup veggies, 1 tablespoon feta, and a sprinkle of red pepper flakes. Brush the edges of each tortilla with water. Fold each tortilla in half and press with a fork to seal the edges. Bake for 10 minutes.
- Meanwhile, in a small bowl, combine the yogurt, lemon juice, and honey. Serve the tortillas with the sauce. Enjoy!
301 calories; 17g fat; 32g carbohydrates; 8g protein