Half the Sugar Baker
These quinoa tortillas are ridiculously simple and super tasty. They are made with just quinoa and water, plus optional seasonings of your choice! There’s no messy dough or kneading required. They’re made kind of like crepes and they’re super flexible. Quinoa is a whole grain that offers protein and fiber, and it’s naturally gluten free!
These healthy quinoa tortillas are so versatile! I love using them to wrap burritos, but they could also be used as a breakfast crepe. Just add a fried egg on top and you have a French egg galette! You could also use them to make quesadillas and crunchwraps!
Ingredients:
Quinoa: This recipe is made with just quinoa (and water)! I love quinoa in salads, in soup, as a rice substitute, but it only occured to me recently that I could use this wonderful ingredient to make tortillas! This method also works with lentils and beans, although the amount of water needed may vary.
Fun fact: Did you know that quinoa is the seed of a plant related to spinach and beets?
Seasonings: Seasoning is not required for these tortillas, but I like to give them a little flavor. At the very minimum, I would recommend adding some salt. I also like to add some curry powder, but some other options could include chili seasoning, garlic powder, onion powder, or cumin. These tortillas are like a blank canvas for whatever flavors you prefer!
Method + notes:
First you have to soak dried quinoa in a bowl of water for at least 3 hours. This helps to remove some of the bitter flavor from the quinoa. Then you add the quinoa to a blender with some water. Blend until a smooth batter forms. It will be very thin, which makes it easier to spread when cooking. Then simply pour it into a preheated skillet and cook it like a crepe or pancake!
With this method, I find it really helpful to use a nonstick skillet or griddle. Otherwise, the tortillas may stick really badly to the pan. If you don’t have a nonstick pan, you can also use this recipe to make a quinoa flatbread. When blending the quinoa, use 1/4 cup water instead. Then simply pour the batter onto a well greased, parchment lined baking sheet. Bake at 400ºF for around 12-15 minutes. The result will be a fairly thin flatbread, but it won’t be as flexible as the tortillas.
For each of the tortillas shown in the pictures, I used 1/4 cup of batter and spread it out into a thin circle using a crepe tool, but you could also use a spatula. You want to act quickly because the batter starts to cook immediately when it hits the pan.
Once done cooking, it’s best to serve immediately or let cool on a wire rack. You could also stack them on top of each other, but they might stick.
If you liked these healthy 1-ingredient quinoa tortillas, you might also like…
Healthy 1-Ingredient Quinoa Tortillas
Equipment
- Non-stick skillet or griddle this is necessary for these tortillas because the batter loves to stick. See the notes above in the post for alternative options if you don't have a non-stick pan.
- Blender
Ingredients
- 3/4 cup quinoa uncooked
- 3/4 cup water lukewarm
- 1/4 teaspoon salt optional
- 1/4 teaspoon preferred season eg. garlic powder, onion powder, curry powder optional
Instructions
- Submerge the quinoa in a bowl of water and soak for at least 3 hours. This removes some of the quinoa's bitter flavor and softens the grain.
- Dump the quinoa into a sieve and drain. Add the quinoa to a blender along with the 3/4 cup lukewarm water, salt, and seasonings. Blend until very smooth and liquidy.
- Preheat a nonstick griddle or pan on medium-low heat. Add a couple drops of oil and lightly coat the bottom. Once heated, add 1/4 cup of the batter and quickly spread into a thin layer using a crepe spreader or spatula. Cook until surface looks dry and it can be lifted up, around 30-60 seconds. Remove from pan and serve or let cool on a wire rack. Repeat with the remaining batter. Enjoy!
The most easy way to have a nutritious tortilla.
I totally agree!