Description
These quinoa tortillas are a versatile and easy-to-make alternative to traditional flour-based tortillas that make a satisfying meal for lunch, dinner, breakfast, or a quick snack.
Ingredients
- 1 cup (200 g) white quinoa (uncooked)
- 1 cup filtered water, plus more for soaking
- 1/2 teaspoon sea salt (or add salt to taste)
Instructions
- Soak the quinoa: In a large bowl, add 1 cup of dried quinoa and cover it with water by about 2 inches (or 5 centimeters) above the quinoa. Allow the quinoa to soak for about 6 hours (or overnight) until it softens.
- Rinse and blend: After soaking, drain the quinoa in a fine-mesh sieve or colander and rinse thoroughly with cool water. Shake off any excess water and add the quinoa to a blender along with 1 cup of water (as listed in the recipe) and sea salt. Blend the mixture on high speed for about 1-2 minutes until it becomes smooth and creamy, with a pourable consistency.
- Cook the tortillas: Heat up a nonstick skillet over medium-low heat until it is hot. Reduce the heat to low and give the batter a quick stir to ensure it is well combined. Using a 1/3 cup measuring cup (or adjust the size to your preference), scoop the batter and pour it into the center of the skillet. Quickly spread the batter with a spoon or spatula to create a thin, even layer. Cook the tortilla for 2-3 minutes until the edges start to pull away from the skillet and the surface looks dry. Carefully flip the tortilla using a spatula and cook for an additional 1-2 minutes until it is well cooked. Transfer the cooked tortilla to a plate and roll it up while it’s still hot to increase its pliability and prevent it from breaking when cooled.
- Repeat: Repeat the process with the remaining batter, stirring it well each time before adding it to the pan, as the batter may thicken as it sits. Avoid stacking hot tortillas on top of each other to prevent sticking. Instead, place them on a cooling rack.
- Serve: Once all of the wraps are cooked, enjoy them with your favorite fillings and toppings. They work wonderfully with both savory and sweet combinations.
Notes
With this recipe, you can make 7 medium-sized quinoa tortillas using a 1/3 measuring cup. However, feel free to adjust the size of the wraps to your liking by using more or less batter.
You can store any leftover tortillas in an airtight container in the refrigerator for up to 3 days. To reheat them, simply warm them up in a skillet over low heat for a few minutes, or in the microwave for 10-30 seconds until they are heated through. Alternatively, you can store any leftover batter in an airtight container in the fridge for up to 3 days. This way, you can enjoy fresh quinoa tortillas whenever you want by following the recipe instructions.
For best results, use a nonstick skillet and cook the wraps over low heat to prevent sticking and breaking.
Rolling up the tortilla while it is still hot increases its pliability and prevents it from breaking when it cools down.
Check out the recipe post for ideas on how to modify the recipe and serving suggestions.
The total time doesn’t include soaking time.
The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Wraps & Tortillas
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tortilla (1/7 of the recipe)
- Calories: 105 kcal
- Sugar: 1.7 g
- Sodium: 168.4 mg
- Fat: 1.7 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 18.3 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: easy, healthy, vegan, gluten-free, oil-free, flourless, homemade, tortillas, wraps