Vegetarian Tostada with Quinoa, Lentils & Hot Honey Salad
- Contains Wheat
- Please note: FreshDirect's kitchen uses eggs, fish, milk, shellfish, soy, peanuts, tree nuts and wheat ingredients.
- Contains Milk
Looking for a lighter version of taco night? Quinoa and lentils slow cooked with our homemade chili seasoning makes a delicious vegetarian topping for a crunchy tostada base. Build them with your choice of toppings and you've got a dinner that's a winner for everyone.
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1 out of 3
Equipment You'll Need:
- Cutting board
- Medium sauce pot
- Large mixing bowl
- Cooking spoon
- Baking sheet
From Your Pantry:
- Extra virgin olive oil
- Pinot Noir
1. Make the Filling
Preheat oven to 400 °F. Wash and dry the fresh produce. Cut the jalapeño into thin rounds halfway up the pepper and set aside. Finely chop the remaining half of the jalapeño, the garlic, and the shallot. Heat a medium pot over medium heat. Once hot, add 2 tablespoons of olive oil, and swirl to coat the pot. Add the chopped jalapeño, garlic and HALF of the shallot, and cook until softened, about 5 minutes. Next, add the lentil, diced tomato, quinoa, chili seasoning, and 1 cup of water. Stir to combine and bring to a simmer. Continue to simmer, stirring occasionally, until the lentils are cooked through and the liquid has evaporated to a crumbly texture, approximately 30 minutes. [Set your timer now and move to Step 2.]
Halve the grape tomatoes and place in a large mixing bowl. Add the remaining half of the finely chopped shallot, the juice from HALF of the lime, hot honey, 2 tablespoons of olive oil, and season with salt and pepper. Stir to combine and set aside to marinate until Step 6. 3. Toast the Tostadas and Prepare the Toppings
Brush each side of the tortillas with olive oil to lightly coat. Space them evenly onto a baking sheet and toast for 10–12 minutes, flipping after 6 minutes. The tostadas should be golden brown and crunchy. While the tostadas are in the oven, roughly chop the cilantro, including the tender stems. Cut the remaining half of the lime into wedges for garnish. 4. Build Your Tostada
For each toasted tortilla, evenly distribute the quinoa and lentil mixture between them. 5. Add Your Toppings
Use the sour cream, jalapeño slices, Cotija cheese, lime wedges, and chopped cilantro to top your tostadas to your liking. 6. Finish the Salad and Plate Your Meal
Add the watercress to the marinated tomato mixture and toss to combine. Season with salt and pepper to taste. Serve the salad alongside the tostadas and enjoy!
|Serv. Size 1/2 kit, as packaged (512g)|
|Amount Per Serving
|Calories 720||Calories From Fat 180|
|% Daily Value *|
|Total Fat 20g||31%|
|Saturated Fat 10g||50%|
|Trans Fat 0g|
|Total Carbohydrate 109g||36%|
|Dietary Fiber 17g||68%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Diced Tomatoes (Organic Tomatoes, Organic Tomato Juice, Sea Salt, Naturally Derived Citric Acid, Calcium Chloride), Corn And Flour Tortillas (Water, Stoneground Organic Yellow Corn Masa Flour, Unbleached Wheat Flour, Palm Fruit Oil, Contains 2% Or Less Of Each Of: Nonaluminum Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Guar Gum, Fumaric Acid, Sea Salt, Wheat Gluten, Trace Of Lime, To Maintain Freshness [Sorbic Acid, Calcium Propionate]), Cherry Tomatoes, Watercress, Shallots, Fresh Lime, French Lentils, Quinoa, Sour Cream (Cultured Cream, Contains Less Than 2% Of: Whey, Food Starch-Modified [Corn], Sodium Tripolyphosphate, Guar Gum, Carrageenan, Calcium Sulfate, Locust Bean Gum, Potassium Sorbate [ Preservative]), Cotija Cheese (Cultured Part Skim Milk, Salt, Enzymes, Powdered Cellulose), Hot Honey (Honey, Chilies, Vinegar), Jalapeno Pepper, Chili Powder, Garlic, Cilantro.
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ABOUT OUR HEAT INDEX
We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
STRONG HEATThis dish has kick — keep a cool beverage on hand.
FIERY HEATYour eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.
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