Quinoa kale burger quesadillas with green wave broccamole


Serves 4

- 4 Ardo Quinoa Kale Burger
- 300g Ardo Green Wave Mix
- 100g Ardo Roasted Corn Mexicana
- 100g Ardo Fried Sliced Onion
- 40g Ardo Spring Onions
- 1 tablespoon Ardo Red Chili
- 1 tablespoon Ardo Garlic diced
- 1 tablespoon Ardo Coriander
- 1 tablespoon Ardo Red Onion diced or sliced
- 50g Ardo Tomato cubes
- 160g grated cheddar
- 4 tortilla wraps
- Sour cream to serve next to it
- 100g Greek yoghurt
- Juice of 1 lime
- 2-3 tablespoons of olive oil
- Sea salt & black pepper


Gluten, Soy, Milk


  1. Marinate the defrosted tomato cubes in the olive oil with some salt and pepper and the juice of ½ lime. Set aside.
  2. Heat 300g green wave mix for about 5-7 minutes in a microwavable tray with lid on 850 watt and 4 tablespoons of water. Allow to cool down.
  3. Blend when cooled down with the yoghurt, red chili, garlic, coriander and red onion.
  4. Season with salt, pepper & juice of ½ lime.
  5. Stir in the marinated tomato cubes and put aside.
  6. Bake the quinoa kale burger from frozen on a baking tray with baking paper for about 15-20 min in a preheated oven at 200°C.
  7. Heat a large non-sticky frying pan on medium heat.
  8. Sprinkle cheddar on the bottom of the wraps and add the spring onions. Add a layer of roasted corn Mexicana and fried sliced onions. Fold the burger in the wrap into a quesadilla.
  9. Add the quesadillas to the heated frying pan and bake on low-medium heat for a couple of minutes on each side until lightly toasted. It’s also possible to make the quesadillas in a panini toaster instead of a pan.
  10. Cut into bite size pieces and serve with sour cream and green wave broccamole.
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