Quinoa wraps (tortillas)
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.