spinach onion quesadillas

This was another recipe that I tried out of the Therapeutic Chef Cookbook by Kristin Doyle. This is probably one of our favorite and easiest recipes to make so far! All of the ingredients I stock at home so this makes for a quick dinner when I get off track or a weekend lunch! 

This is now one of my favorite new cookbooks and cant tell you how much I have learned from it! Kristin is amazing and has a wealth of information on food and health! My two passions! Check out her website and blog it has lots of great information!  

spinach onion quesadillas

ingredients

•  6 sprouted grain tortillas (we love these and get the Food For Life Ones)
• 1/4 cup water
• 1 onion finely chopped
• 5 oz baby spinach leaves chopped
• 3/4 cup prepared hummus
• 1/4 cup nutrional yeast (we use this all the time and it adds a cheesy flavor to things)
• Hot Sauce, for serving (i actually put this right on the quesadilla before toasting in the panini)

directions

 Place the water and onions in a medium saucepan or skillet and cook over medium-high heat until the onions are soft and water is almost all evaporated. Add the chopped spinach and heat until wilted, stirring often. Remove from heat, drainign off any remaining water, if necessary. Add the nutrional yeast to the hummus, and stir until combined. Spread about 1/4 cup of the hummus mixture onto a tortilla. Top with 1/3 of the spinach-onion mixture. Top with another tortilla and heat in dry skillet over medium heat for 3 minutes (I did this on our panini machine and it worked great). Carefully flip and cook for another 2-3 minutes. Remove to a plate and repeat with the rest of the tortillas. Cut into wedges and serve!