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

Print Recipe

Quinoa wraps (tortillas)

Prep Time10 minutes mins

Cook Time20 minutes mins

Quinoa soaking time2 hours hrs

Total Time30 minutes mins

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.

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

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

A very delicious quinoa salad, with sweet potatoes, carrots and red onions, which are baked in the oven. The quinoa and baked vegetables are wrapped in a wonderful dressing of olive oil, lemon juice and date syrup (silan), which compliments the sweetness from the baked vegetables. This is the kind of salad that holds up well. You can definitely make it in one day and enjoy it 3-4 days later. If you want to turn this salad into a meal on its own – add cooked chickpeas (protein!)

How to make?

Firstly, preheat the oven to 400°F/200°C. Peel the sweet potatoes and carrots and slice into cubes. Slice the sweet potatoes into cubes of about 0.5-inch/1.5 cm, and the carrots into smaller cubes – about 0.25-inch/1 cm. Peel the red onion and than cut lengthwise into eighths. Place the vegetables on a baking sheet, drizzle over olive oil and season with a pinch of salt. Bake in the oven for about 25 minutes.

While the vegetables are in the oven, cook the quinoa. There are two main methods for cooking quinoa. The first is similar to cooking rice and the second is similar to cooking pasta. I like to cook quinoa like rice – in a suitable pot heat olive oil. Add the quinoa and salt to the pot, and sauté for 2-3 minutes. Add water in a ratio of 1: 2. That is, for every cup of quinoa – 2 cups of water. Cover and bring to a boil. After boiling, lower to a low heat and cook until all the water is absorbed into the quinoa, about 25 minutes. Turn off the heat and leave the pot covered for at least another 5 minutes.

The salad dressing has in it olive oil, lemon juice, date syrup (silan), salt and black pepper. I love silan – date syrup. It has the sweetness of dates and deep flavors. However, if you don’t have silan on hand, you can replace it with maple syrup. There is a bit of sweetness in the dressing that compliments very well with the light sweetness of the baked vegetables. I like to make dressings in a jar – put all the ingredients in, place the lid and shake until well combined.

After that, the final step in the quinoa salad is to assemble it. Place all the ingredients in a bowl: cooked quinoa, baked cubes of sweet potatoes and carrots, baked red onion and chopped parsley. Pour over the dressing and mix well. Enjoy!

Here are some more great recipes for salads :

• Green Salad with Charred Broccoli and Avocado
• Farro Salad with Cauliflower, Fennel and Tahini Dressing
• Antipasto Brown Rice Salad
• Winter Green Salad

Print Recipe

Quinoa Salad with Sweet Potatoes and Carrots

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Salad, Side Dish

serves: 4

Ingredients:

For cooking the quinoa –

• 1 cup quinoa
• 1 tablespoon olive oil
• ½ teaspoon salt

For the baked vegetables –

• 1 sweet potato, medium to larg
• 2 carrots
• 1 red onion
• 3 tablespoons olive oil
• ½ teaspoon salt

For the dressing –

• 2 tablespoons olive oil
• 2 tablespoon date syrup (silan) or maple syrup
• 2 tablespoons lemon juice
• pinch of salt
• pinch of black pepper
• ½ cup finely chopped parsley

Instructions:

• Preheat oven to 400°F/200°C. Prepare a pan lined with baking paper or a silicone mat.
• Peel and slice the sweet potatoes into 0.5-inch/1.5-2 cm long cubes. Peel and slice the carrots into 0.25-inch/1 cm long cubes. Slice the red onion ​​lengthwise into eighths. Place the chopped vegetables on the baking pan, drizzle over olive oil and season with salt. Mix gently so that all the vegetables are covered in oil and flatten them into one layer. Bake for 20-25 minutes until the vegetables are ready and lightly golden.
• At the same time, cook the quinoa. In a small pot, heat olive oil. Add the quinoa and salt, and sauté for 2-3 minutes while stirring. Add 2 cups of water, stir and cover with a lid. Bring to a boil, then lower to a low heat and cook until all the water is absorbed into the quinoa, about 25 minutes. Leave the quinoa pot covered for at least 5 more minutes after the end of cooking.
• Prepare the dressing – in a jar with a lid, place all the dressing ingredients. Close the jar and shake until a smooth dressing is obtained.
• Place all the salad ingredients in a suitable bowl – cooked quinoa, baked sweet potato and carrot cubes, baked red onion and chopped parsley. Pour over the dressing and mix gently. Enjoy!

Did you make this recipe?
Please let me know how it turned out!
comment below or share it on instagram and tag #thehappylentils

הפוסט Quinoa Salad with Sweet Potatoes and Carrots הופיע לראשונה ב- The Happy Lentils.