Quinoa Tortillas (Gluten-Free)

These tortillas only require two ingredients!

Ingredients:

1 ¼ cups (170 g) uncooked quinoa
1 cup (240 ml) water, room temperature

Optional:
½ teaspoon salt
¼ teaspoon garlic powder

Directions:

1. NOTE: It is essential to use a non-stick pan; otherwise, the batter will likely stick to the surface of the pan!

2. You can soak quinoa in a bowl for 3 hours (or more) to remove the bitterness and soften it (it will be easier to mash with a blender), but this step is not necessary. You can also toast the uncooked quinoa on a baking sheet (in a preheated oven to 180 °C) until it is browned and fragrant. Leave to cool.

3. Place the uncooked quinoa in a colander and rinse under cold water to remove any dirt.

4. Then place in a blender with the other ingredients listed above.

5. Blend on high speed for about 1 minute or until smooth and combined. The mixture should not be very thick – more like a runny consistency (like pancake batter). The batter should be completely smooth, with no lumps.

6. Transfer the batter to a bowl and let it sit for 10 minutes to thicken. Meanwhile, prepare the pan.

7. Heat a non-stick frying pan over medium heat. Spray the entire surface of the pan with olive oil. The oil will prevent the batter from sticking to the surface of the pan.

8. Pour 1/4 cup of batter into the center of the pan and, using the back of a spoon, carefully spread the batter in a circular motion (from the center to the edges of the pan). This should create a 12 cm tortilla.

9. Cook for 2 minutes on one side, then flip with a spatula and cook on the other side. Leave to cool on a plate while you cook the remaining tortillas. Be sure to grease the pan with oil every now and then.

10. Leave the tortillas to cool on a wire rack. Do not place the warm tortillas directly on top of each other - place a piece of parchment paper in between (otherwise they will stick together). The tortillas will become less sticky as they cool.

Quinoa Tortillas (Gluten-Free)

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