Who knew that quinoa, spinach, and water could come together to create the perfect gluten-free tortilla? These quinoa spinach tortillas are not only insanely easy to make, but they're also packed with plant-based protein and fiber. Plus, they have a soft and flexible texture that makes them perfect for wrapping around your favorite fillings. Whether you're looking for an easy vegan breakfast option or a quick and healthy lunch, these quinoa spinach tortillas are sure to hit the spot. So go ahead and give them a try - you'll be amazed at how delicious and nutritious they are!
3 Ingredient Quinoa Spinach Tortillas
Prep:5 min
Cook time: 5 min
Total time: 10 min
Serves: 8
Ingredients:
1 cup uncooked Quinoa rinsed
1 1/2 cup water
Handful fresh spinach
1/2 tsp onion powder (optional)
1/2 tsp sea salt (optional)
Direction:
Place 1 cup of raw quinoa into sieve and rinsed well under cold water.
Place the rinsed quinoa to a high speed blender with water, spinach, onion powder and salt. Blend until very smooth. The batter shouldn't be very thick, more liquid like a crepe batter.
Preheat the non stick pan on medium high heat.
Pour 1/2 cup of batter to a pen and tilt from side to side until desire shape. Cook for 2 min and flip with spatula and cook for another min. Remove from the pan and let it cool down completly before you put another tortilla on top. It's best to put parchment paper in between them to avoiding sticking.
Enjoy with any filling you like.
Tip:
Store them in the fridge in the zip lock bag for 3 days or freeze for later use.
If using non stick pan make sure to use oil between each use.