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kousa, hummus and quinoa pizzaI’ve been curious about kousa since I spotted it at my farmers market earlier this summer. It looks like a cousin of eggplant but it’s known as a Lebanese eggplant. It also reminds me of what my mom would say to me as a little girl, kose short for koselig, Norwegian for cozy. (It’s pronounced the same way.)

I researched typical dishes made with kousa but ended up making a quinoa mix. Sauteing kousa, peppers, scallions, shallots and what turned out to be super hot banana peppers was a good base for quinoa. Keeping with a Middle Eastern flair I added hummus. And then more hummus until it became spreadable. My aha moment. Top corn tortillas with the mixture for a Middle Eastern pizza.

Kousa, Hummus and Quinoa Pizza

{vegan}

What you need:

  • 1 c quinoa, cooked
  • 6 corn tortillas
  • 1/2 c hummus
  • 1 sm kousa (a Lebanese squash, similar to zucchini), peeled and chopped
  • 3 scallions, thinly sliced
  • 2 banana peppers (or sweet Italian peppers), chopped
  • 1 med shallot, chopped
  • 3 garlic cloves, finely chopped
  • 1/2 c cilantro, chopped, divided
  • 2 tbs Devo Olive Oil Cilantro and Roasted Onion EVOO

What you do:

  • Heat oven to 350°.
  • Line baking sheet with foil.
  • Place tortillas on baking sheet.
  • Spray tortillas with EVOO spray.
  • Heat EVOO in sauté pan and add kousa, scallions, peppers, shallot and garlic.
  • Sauté until tender.
  • Add 1/4 c cilantro and cook until leaves soften.
  • Add hummus and stir to incorporate.
  • Divide mixture between tortillas.
  • Bake 10 minutes or until tortillas are crispy.
  • Top with remaining cilantro.
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