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Spinach Quesadillas with Strawberry-Spring Onion Salsa

Spinach Quesadillas with Strawberry-Spring Onion Salsa

This Recipe is :





Vegan 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)


  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.


Optional: finely minced seeded jalapeno to taste (I would have used a little, but didn't have any on hand)

Make salsa first so that flavors can marry: combine all salsa ingredients in a small non-reactive bowl and set aside.






Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.



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