Rini Desai of The Healing Tomato uses flatbread dimensionally and fills it with a beautiful and healthy medley of cooked yucca root, quinoa, back beans and vegetables for a complete protein packed meal. Just bake the flatbread boats over a bread pants make their shape, and then follow her recipe for the filling. A healthy quinoa bowl of you and yours! Thanks, Rini!
Quinoa Veggie Boats
- By: Rini Desai, The Healing Tomato
- Yields: 2 boats
- For cooking the Yucca Root
- 1 Yucca root
- Water and salt to cook the yucca root
- Ingredients for the “boat”
- 2 Flatout Flatbread “The Original” Wrap
- 1 tablespoon of olive oil
- 4 cloves garlic, chopped
- ¼ cup onions, finely chopped
- ½ cup red bell pepper, finely chopped
- 1 celery stick, finely chopped
- 1 cup cooked quinoa
- ½ cup black beans
- 1 cup corn
- Salt and finely ground pepper
- 1 cup tomato puree
- ¼ cup taco seasoning
- Juice of ½ of a lime
- 1 teaspoon sour cream
- Jalapeño for garnish
Preheat oven to 400° F.
Peel skin from the yucca, cut it into 3 chunks and add it to a pot of boiling water. Add a pinch of salt to the water, and boil until it is fork tender. Drain the yucca and let it cool. Then cut each piece into half and remove the rib. Place in baking tray and spray with cooking oil. Bake yucca in oven for 7-10 minutes. Remove and let the yucca cool.
Take a bread pan and turn it upside down on a clean work surface. Lightly spray it with cooking oil and place a flatout wrap on it. Press down the edges and pinch the corners. Bake in oven for 2 minutes or until browned. Remove from the oven and let it cool. Repeat the process with the second flatbread.
Cut yucca into bite sized pieces
In a pan, add the oil and chopped garlic. Heat on medium heat for 1 minute or until the garlic begins to soften.
Add the chopped onions, the red bell pepper, the celery, quinoa, black beans, corn, salt, and pepper. Cook for 7 minutes and then lower the heat to medium/low.
Add the yucca pieces, the tomato puree and the taco seasoning. Add in lime juice and mix well.
Add the mixture to the flatout boat and top with sour cream/
Garnish with jalapeño and serve immediately.