Mediterranean-Inspired Tostadas

I am a recipe follower. If I’m going to cook, it’s because I saw a recipe somewhere that looked really good and wanted to try it, not because I thought, “let’s see what I can throw together that would be delicious.” In fact, Mike makes fun of me (but in a nice way) about it; that’s how much of a recipe follower I am.

Tonight, though, I decided I would make dinner using food we had at home. Maybe it’s the new year, maybe it’s the fact that I cleaned out the pantry during the holiday break, but I feel like we should be eating down our food stockpile. We had tortillas and cooked quinoa (left over from this), plus some veggies and a jar of Kalamata olives, so I thought I’d do a Mediterranean-inspired tostada.

I warmed the whole wheat tortillas in the oven for 3 minutes at 350. Then I topped two of them with roasted red pepper hummus and one with Greek yogurt (Michaela thinks the hummus is spicy and therefore won’t eat it). I topped that with some spinach leaves, then quinoa, shredded carrots, diced tomatoes and red onion, some chickpeas (drained and rinsed, from a can) and a handful of sunflower seeds. On Mike’s and Michaela’s, I added some sliced olives. Then I sprinkled on some shredded cheese (feta would have been amazing, but the point was to eat what we already had) and baked for 10 minutes. I added a dollop of Greek yogurt on top and voila, dinner!

They ended up being delicious! Light but filling and actually pretty healthy, all things considered.

No recipe required!