As part of my efforts to find healthy and diverse substitutes for bread, quinoa wraps have become a regular part of my menu. I like quinoa. It has a unique, nutty flavor, is a rich source of complete protein and dietary fiber, and I think I’ve cracked the secret to preparing it. These wraps are so easy to make, it’s almost embarrassing. They have a wonderful soft texture, and it’s so much fun to fill them with whatever you like.

How to make quinoa wraps?

As with any quinoa recipe, the first step is to give the quinoa a good rinse. Place the quinoa in a strainer and rinse it well under running water. Quinoa can have a bitter taste, and rinsing removes it. This applies even when cooking quinoa, making it an essential and important step.

The next step for quinoa wraps is soaking. There’s no need to cook the quinoa beforehand. Soak the quinoa in plenty of fresh water for at least 3 hours, or even overnight. You can also soak it in the refrigerator, especially if the weather outside is hot.

After soaking, drain the quinoa from the excess water and transfer it to a blender. The quinoa needs to be well blended, so use a blender that can do the job. I use a Ninja shaker. It’s perfect for me in terms of size and convenience. Plus, at the end, I can just put it in the dishwasher (important!). Regarding immersion blenders/ hand blenders – unfortunately, not all of them will work, but the good ones will.

Place the quinoa in the blender/shaker, add water until it’s covered plus about one centimeter. Season with a generous pinch of salt. That’s it. That’s the whole recipe, isn’t it wonderful? Of course, if you like, you can add more spices, like garlic powder. You can also add herbs like parsley or cilantro. Blend it until the batter is as smooth as possible.

Cooking the wraps

Heat a non-stick pan. No oil is needed, but it is important to use a good non-stick pan. Once the pan is heated, pour a small amount of the quinoa batter into the pan – roughly 1/4 to 1/3 cup of batter for each wrap. Spread it immediately with the back of a spoon or ladle, as thinly as possible. Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes.

Repeat this process for each portion of the batter, yielding approximately 6-7 wraps in total.

Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use. This is an important step, as it’s the time when the wraps become soft and pliable. Enjoy!

Looking for more tasty recipes?

• Vegan Spelt Crackers
• Quinoa Salad with Sweet Potatoes and Carrots
• Swiss Chard and Tofu Wraps
• Vegan Black Lentil Patties with Mushrooms

Quinoa wraps (tortillas)

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Quinoa soaking time 2 hours hrs

Total Time 30 minutes mins

Servings: 6 wraps

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Ingredients:

  

1x2x3x

• 1 cup quinoa
• A nice pinch of salt
• Fresh water for soaking the quinoa and for the blend

Instructions:

 

• Rinse the quinoa thoroughly under running water.

  Rinsing the quinoa is important to ensure the removal of any bitter taste – don't skip this step.
• Soak the quinoa in plenty of fresh water for at least 3 hours, or overnight. The soaking can be done in the fridge, especially if the weather outside is hot.
• After soaking, drain the quinoa from excess water and transfer it to a blender or a good shaker (I use a Ninja shaker).

  Add a nice pinch of salt, and water to cover and pass the quinoa by about 0/5-1 cm (I used about 100 ml of water, which is less than half a cup).

  If desired, you can add to the blend additional spices such as garlic powder, cayenne pepper, etc., as well as herbs like parsley or coriander.
• Blend the quinoa and water until a very smooth mixture is achieved.
• Heat a non-stick pan. No oil is needed, only a good non-stick pan. Once the pan is hot, pour about 1/3-1/2 cup of the quinoa mixture into it, and spread it immediately, as thin as possible, using the back of a spoon or spatula. The mixture in the recipe is enough for about 6-7 wraps.

  Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes. Repeat this process for each portion of the mixture.
• Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use, for at least 10-15 minutes. During this time, the wraps will become soft and pliable.
• What isn't eaten can be stored in the freezer, and taken out when needed – just a few minutes at room temperature and they're ready.

  If you want to ensure that the wraps don't stick to each other – you can place parchment paper between them.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Quinoa Wraps (VEGAN + GF) הופיע לראשונה ב-The Happy Lentils.

My mom is under pressure. Pesach is coming. Pesach is, of course, the jewish holiday in which jewish people are not supposed to own or eat hametz- any kind of food that has wheat, barley, rye, oats or spelt in it. It’s been a month that my parents’ home life revolves around Pesach, that will arrive in three weeks and one day exactly. Pesach is also called the freedom holiday. Well… it doesn’t feel like it when you look at my mom. She hasn’t stopped working for three weeks. She’s busy. Cleaning and throwing, throwing and cleaning. Just working constantly. Now, my mom is not religious. She fasted on Yom Kippur, sure, but there’s no way you can call her religious, her madness for the Pesach cleaning comes from a deeper place. Probably from her home, her childhood, her mother.

Ever since I can remember myself, Pesach is sacred.

Every year since I was a child, life in my parents’ home has been going on like this: one month before Pesach, you don’t buy any new chametz. Three weeks before Pesach, there is only one small shelf in the fridge + one basket on the kitchen counter, and there, and only there, it is permissible to put chametz. Two weeks before Pesach, my mom begins to throw out all of her spices, because of the possibility they’ve been touched by chametz. Throw, not put in a closed box in the upper closet or in the garage – throw. A week before Pesach the chametz doesn’t enter the house and every evening ends with a falafel on the steps outside the apartment. every evening. That’s how it was when I was a child and that’s how it happens today.

My parents’ house, that is spotless every day of the year (cleaning bleach is the smell of my childhood), goes into a constant state of being cleaned, meaning all the chairs are raised, the rugs are sent for cleaning and then rolled back until the evening before the Seder, then they will be spread for the holiday, there is always a bucket and 2-3 bottles in the hall, and mopping cloths everywhere.

But the truth is that it’s all worth it when you get to my parents’ house at noon before the Seder (Pesach eve). The whole house is screaming holiday, the curtains stand proud, there is always some new pillows or decoration that wasn’t there before, of course there are flowers and everything is clean, inviting, quiet, there is no hint of the chaos it has undergone in recent weeks. I love this feeling so much. I enter the house and my soul rises differently from any other day of the year. And in those moments I can not help but wonder if all this madness, all the hard work my mom (and dad!) put for weeks, maybe it just pays off.

Just a small thing before I get to the recipe… Mom, if you read it, despite the magic that happens to the house on the eve of Pesach, my dream is that next year you will take a break from all of it, skip all this hard work for a year, maybe take a trip abroad for the holiday, the spring is a wonderful season

These crackers are so delicious and crunchy that you just have to make them. Packed with so many different kinds of seeds and pistachios, they are an addictive snack but with ingredients that make it a healthy snack. The making of the crackers is a child game – just mix all the ingredients in the bowl, but the trick is in the baking, and to get perfect crackers you should make sure to take the crackers out of the oven only when they are dry and not before because no one likes soft crackers (otherwise they wouldn’t call it crackers!). By the way, my mother will probably say, at this stage of the year, that it is a great recipe for removing chametz from the house:)

Vegan Spelt Crackers

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 30 crackers

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Ingredients:

  

1x2x3x

• 1/2 cup spelt flour (I use whole spelt flour)
• 1/2 cup old fashioned oats
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup sesame (I use whole sesame)
• 1/4 cup pistachios , coarsely chopped
• 1 tablespoon nigella seeds
• 1 teaspoon salt
• 1½ tablespoons olive oil
• 1 cup water
• For salt lovers – 1/2 teaspoon coarse salt to sprinkle over

Instructions:

 

• Preheat the oven to 350°F/180°C and prepare a standard baking pan lined with baking paper.
•  In a mixing bowl, put all the ingredients in the recipe, while keeping aside about a tablespoon of sunflower seeds, pumpkin seeds, sesame seeds and pistachios, plus a little bit of nigella seeds, to sprinkle over. Mix all the ingredients with a fork or a spoon until the mixture is even.
  
• Spread the mixture on the baking paper and spread it using spatula or platter in a thin layer to cover the entire pan. Sprinkle the seeds and pistachios we left on the side and coarse salt if desired (optional for those who like their crackers extra salty). Place the pan in a preheated oven for 10-15 minutes, depending on the oven until the dough is slightly thickens. Carefully remove the pan from the oven and with a knife cut the dough to your desired crackers shape and size (rectangles, squares, whatever you like).
  
• Lower the heat in the oven to 320°F/160°C and place the crackers back in the oven for another 35 minutes, but check after 30 minutes. The crackers are supposed to come out of the oven firm and not soft in any way. Because of the differences between ovens, the baking time at this stage can range from 30-40 minutes, so I recommend checking every 3 minutes the first time you prepare.
  
• Remove and let cool completely. The crackers can be kept in a sealed box for up to 4 days.
  

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Vegan Spelt Crackers הופיע לראשונה ב-The Happy Lentils.