Spinach Quinoa Tortillas

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a stack of spinach quinoa tortillas on a wooden chopping board covered with white parchment paper

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www.theconsciousplantkitchen.com

These Spinach Quinoa Tortillas are easy, healthy, vegan, and gluten-free. They are made from raw quinoa. You will love their pliable, soft texture, which makes them perfect for burritos, enchiladas, or quesadillas.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/spinach-quinoa-tortillas/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: tortillas

Calories: 134.2kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Quinoa uncooked (note 1)
¾ cup Water at room temperature
3 cups Baby Spinach (note 2)

Optional flavors

½ teaspoon Salt
¼ teaspoon Garlic Powder

US Customary - Metric

Instructions

Warning: you MUST use a non-stick pan and high-speed blender for this recipe.
Place quinoa in a bowl and cover with tap water. Place a plate on top of the bowl and soak it at room temperature for at least 2 hours or overnight.
Place the soaked quinoa into a sieve and rinse under cold water to remove any dirt or impurities.
Place the drained quinoa in the jug of your high-speed blender. Add in water, baby spinach leaves, and any flavoring you like: salt and garlic powder.
Close the lid of the blender jug and blend on medium speed 10 seconds then on high speed - speed 9-10 of a Vitamix blender - for about 1 minute or until the batter is smooth. The batter shouldn't be thick but rather a bit gritty, and no pieces of quinoa should be left at the end. You may have to stop the blender, scrape the sides and repeat. If needed, use the tamper attachment of the blender, to push the batter next to the blade.
Transfer the batter into a mixing bowl.
Warm a non-stick pan under medium heat and spray cooking oil or a teaspoon of olive oil all over the pan. You must use a little bit of oil on the pan, or the batter will stick to the pan and break. Re-oil between each tortilla as you cook them.
Pour 1/2 cup of batter into the center of the pan, and using the back of a spoon (or the back of the measuring cup), work in a circular motion to gently spread the batter from the center to the outside until it forms a 5-inch tortilla (12cm).
Cook for 2 minutes on one side, then use a rubber spatula to flip and cook for 1 minute on the other side.
Let the cooked tortillas cool down on a wire rack. Don't stack them warm without adding a piece of parchment paper between them, or they will stick together. They tend to stick less when cold.

Equipment

Notes

Note 1: Any quinoa color works, but darker quinoa makes the tortillas less green.

Note 2: Make sure you pack the spinach in the cup to measure the exact amount. The recipe has not been tested with frozen spinach.

Storage: Store in the fridge in a sealed box for up to 3 days, making sure the quinoa tortillas don't touch and overlap, or they can stick together. Rewarm in a warm, non-stick pan or sandwich press if wrapped with filling.

Nutrition