Quinoa Veggie Boats – Today I partnered with Society Culinaria and Flatout Flatbread for this quick and easy recipe.
In our home, Yucca is consumed by the boatloads. Yucca fries is very popular because it is delicious, healthy and easy to make.
From what I hear about Mexican street food, it is a very common ingredient in many recipes. The most common recipe it is found in is tamales and that intrigued me. This recipe is my take on an open-faced tamale recipe for this post.
What I like best about this Quinoa veggie boats is that the ingredients are simple items that can be easily found. It is also easy to carry and eat while you tour Mexican streets. There are no plates required because the “boat” itself is edible.
The yucca is boiled and roasted in the oven. Then, I add it to other ingredients like quinoa, red bell peppers, red onion, corn, celery and black beans. After adding salt, taco seasoning and tomato sauce, it is ready to be devoured.
Flatout bread is used extensively in my home, mainly because they are low in fat and are a good source of fiber. I use it to make pizza, wraps, quesadillas, tacos and anything else that comes to mind. They are practically blank canvases and I make any recipe using their products. When I use them in a veggie and jam wrap, they became an instant hit. On busy days, I just wrap them in leftovers and make a dinner meal out of them.
Flatout products are so easy to get in Florida because I can pick them up in the deli section of any grocery store or superstore. You can go to their site to locate a store near you that carries their delicious products.
What is your favorite recipe using yucca?
Quinoa Veggie Boats
1) Preheat oven to 400 degrees
2) Peel skin from yucca, cut it into 3 chunks and add it to a pot of boiling water. Add a pinch of salt to the water. Boil until it is fork tender. Drain the yucca and let it cool. 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 them cool
3) Take a bread pan and turn it upside down. Lightly spray 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.
4) Cut yucca into bite sized pieces
5) In a pan, add 1 Tbsp of oil and 4 cloves of chopped garlic. Heat on medium heat for 1 minute or until the garlic start to caramelize
6) Add ¼ cup of finely chopped onions, ½ cup of finely chopped red bell pepper, 1 celery stick finely chopped, 1 cup of cooked quinoa, ½ cup of black beans, 1 cup of corn, 2 tsp of salt and 1 tsp of black pepper. Cook for 7 minutes and then lower the heat
7) Add the yucca pieces, 1 cup of tomato puree and ¼ cup of taco seasoning. Squeeze juice of ½ of a lime and mix well.
8) Add the mixture to the flatout boat and top with vegan sour cream
9) Garnish with jalapeno