Quinoa Tortillas 2 Ingredients Egg Free

I have a passion for quinoa recipes, like my Quinoa Pancakes, Quinoa Cookies, and Banana Quinoa Muffins, and there’s a reason for that. Quinoa is one of the rare complete vegan protein sources. It means it contains all the amino acids you need in your body on a vegan diet. Adding quinoa to your meals or desserts, like in my quinoa brownies or quinoa breakfast bake, is a great way to boost your amino acid profile. But why turning quinoa into tortillas? It’s because I love flatbreads! I have developed a huge expertise in making them, from my Spinach Tortillas, Flaxseed Tortillas, or Chickpea Flour Tortillas, I have tried to make them with every single type of grain, cereal, or seed.

Ingredients and Substitutions

Uncooked Quinoa – You don’t need quinoa flour for this recipe, just uncooked quinoa, and you can use white quinoa or red quinoa. Tap Water

Then, of course, you can add some optional flavoring, especially if you are new to baking with quinoa.

Garlic Powder Sea Salt Paprika, Cumin, Turmeric

How To Make Quinoa Tortillas

These quinoa tortillas are the easiest tortillas recipe since they are made with only two wholesome ingredients.

Soaking Or Roasting Quinoa

Quinoa, even soaked for hours, always has a slight bitterness that some people don’t appreciate. To cover the bitterness of quinoa, you can:

Soak the quinoa in cold water for at least 3 hours or overnight. Roast the quinoa. To roast the quinoa, place the grains on a baking sheet and bake them at 350°F (180°C) for 10 minutes, stirring halfway, until golden and fragrant. Cool the quinoa down on a plate or bowl before using it in this recipe.

Making The Quinoa Wrap Batter

To make the batter, you need a high-speed blender. I am using a Vitamix pro that I set on speed 9-10. In the blender jug, add quinoa and water. Blend on the high-speed setting until it forms a smooth and liquid batter. Set it aside in a bowl while warming the non-stick pan.

Cooking Quinoa Tortillas

Warm a non-stick skillet or pan over medium-high heat. Rub the surface with olive oil using a piece of absorbent kitchen paper. Scoop 1/4 cup of batter in the center of the pan, and using the back of a spoon or back of the measuring scoop, spread by applying a circular motion. You can also rotate the pan, but it sometimes breaks the batter apart, and the tortillas won’t be as round. Cook for 2 to 3 minutes on one side, then flip and cook for an extra 1 to 2 minutes on the other side.

Serving

You can serve these quinoa tortillas with any sweet or savory filling. Sweet fillings that we love are:

Peanut butter Almond butter Baby Jam Date Caramel Banana slices Dark chocolate chips Coconut Chopped nuts

The best savory filling for these quinoa crepes are:

Lentil Taco Meat Fresh vegetables like avocado, lettuce, cucumber, and carrots. Make my vegan enchilada recipe. Cucumber dip Hummus Vegan Birria Tacos With Jackfruit Guacamole Mexican Black Beans Tempeh Meatballs

Storage

You can store the tortillas in the fridge, it’s better if you place a piece of parchment paper between each or they tend to stick to each other very easily. Store them for up to 3 days or freeze for later. Below are the answers to your most frequent questions about these quinoa crepes.