These tortilllas have a flexible consistancy and stand out with their bright green color. They are packed with plant-based protein and great for easy and filling meals combined with whatever salad, hummus or filling you have at hand. They are gluten-free, grain-free, flour-free, dairy-free, and vegan.
How to make Green Quinoa Tortillas
There are three essential steps in the recipe – no tortilla press needed :
- Soak quinoa
- Mix batter with spinach
- Cook
Ideas for Toppings
- Japanese inspired Fish Tacos : cooked salmon, creme cheese, lime, cucumber salad (red oignon, apple cider vinegar, fresh grated ginger, grilled sesame oil, olive oil, salt), avocado
Storing
The already prepared tortillas last 2 to 3 days in the refrigerator. However, the unprepared batter should be used once the spinach is mixed to prevent it from oxydizing.
Inspiration
- The Savory Vegan Mediterranean Quinoa Wraps without spinach
- The conscious Plant Kitchen Spinach Quinoa TortillasEla Vegan Easy Spinach Tortillas Recipe
- My recipe for indian Dosa-like Red Lentil Tortillas (more crispy, less flexible, enjoy hot or reheated)
Green Quinoa Tortillas
Yield:
6 tortillas
Prep Time:
2 hours
Cook Time:
10 minutes
Total Time:
10 minutes
Ingredients
- 200 g of raw quinoa soaked in water for two hours or overnight
- 90 g or one hand of fresh spinach
- salt
Instructions
- Drain the quinoa soaking water and cover with fresh water.
- Blend the batter with all ingredients until smooth and adapt consistancy by adding more water. We are looking for a rather liquid pancake batter kind of consistency.
- Warm a non-stick pan over medium-high heat, add half a teaspoon of oil.
- Pour two servings of batter using a ladle and even out to flat and thin tortillas.
- Cook for 2 minutes until it dries out, and it’s easy to flip.
- Flip and cook on the other side.
Notes
Make sure to use a non-stick pan to cook the tortillas.
