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!

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Quinoa wraps (tortillas)

Prep Time10

Cook Time20

Quinoa soaking time2

Total Time30

Course: bread, Breakfast

serves: 6 wraps

Ingredients:

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.

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