Quinoa Tortillas

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Quinoa Tortillas

Yield 12

ingredients

• 1 ¼ cup uncooked quinoa
• 1 cups room temperature water
• 1/4 teaspoon salt
• Avocado oil spray
• Optional: ½ teaspoon any seasoning blend you like

Instructions

1. It’s important to use a well-oiled non-stick pan for this recipe.
2. Place the raw quinoa into a sieve and rinse under cold water to remove any dirt or impurities.
3. Soak the quinoa in a bowl 3 hours to remove its bitter flavor and soften the grain, making it easier to blend. OR roast the raw quinoa on a parchment-lined baking sheet at 350°F until toasted and fragrant. Cool down before using.
4. Drain the quinoa (if soaking). Place it in a high-speed blender with 1cup room temperature water and salt, and optional flavorings. Process for 60 seconds on high or until completely smooth.
5. Transfer the batter into a mixing bowl and set aside the batter for 10 minutes to thicken. Meanwhile heat avocado oil spray in a large non-stick pan.
6. Pour 1/4 cup of batter into the center of the pan and using the back of a spoon (or the back of the measuring cup), work in a circular motion to gently spread the batter from the center to the outside until it forms a 5-inch tortilla.
7. Cook for 2 minutes on one side, then flip with a spatula and cook on the other side. Cool on a wire rack while you cook the remaining batter. If you need to stack them, pace sheets of parchment between the tortillas so they don’t stick. Re-oil the pan between each tortilla.
8. Use immediately, or store in the refrigerator or freezer, between pieces of parchment in a large plastic baggie.

Nutrition Facts

Calories

66

Fat

1 g

Sat. Fat

0 g

Carbs

11 g

Fiber

1 g

Net carbs

10 g

Sugar

1 g

Protein

3 g

Sodium

51 mg

Cholesterol

0 mg