Are you ready to transform your traditional tortilla experience with a protein-packed, nutrient-dense alternative that will make your taste buds dance and your body thank you? These Clean Eating Quinoa Tortillas are not just a recipe—they're a culinary game-changer that bridges the gap between health and incredible flavor. Imagine creating restaurant-quality tortillas in your own kitchen, without gluten, and with the powerful nutritional punch of quinoa, all in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 8 tortillas
Ingredients
- 1 cup quinoa, soaked and drained
- 1/2 cup water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Thoroughly rinse the quinoa under cold water to remove any residual saponins and drain completely using a fine-mesh strainer.
- In a high-powered blender or food processor, combine the soaked and drained quinoa, water, salt, and olive oil. Blend until you achieve a smooth, consistent batter with no visible whole quinoa grains.
- Let the quinoa batter rest for 5-10 minutes to allow the mixture to slightly thicken and for the quinoa to absorb some moisture.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly brush with olive oil to prevent sticking.
- Pour approximately 1/4 cup of batter into the center of the skillet, quickly tilting and rotating the pan to spread the batter into a thin, even circle about 6-7 inches in diameter.
- Cook the tortilla for 2-3 minutes until the edges begin to look dry and small bubbles form on the surface.
- Carefully flip the tortilla using a thin spatula and cook the other side for an additional 1-2 minutes until light golden brown.
- Transfer the cooked tortilla to a plate lined with a clean kitchen towel to keep warm and prevent drying.
- Repeat the process with remaining batter, adjusting heat as needed to prevent burning.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a skillet before serving.
Tips
- Soak and rinse your quinoa thoroughly to remove bitter saponins and ensure a smooth batter consistency.
- Use a high-powered blender for the smoothest possible tortilla batter with no grainy texture.
- Let the batter rest for 5-10 minutes to allow proper moisture absorption and thickening.
- Maintain a medium-low heat to prevent burning and ensure even cooking.
- Use a non-stick skillet or well-seasoned griddle for the best results.
- Pour batter from the center and quickly rotate the pan to create perfectly thin, round tortillas.
- Watch for small bubbles and dry edges as your cue to flip the tortilla.
- Keep cooked tortillas covered with a kitchen towel to maintain moisture and warmth.
- For best texture, serve immediately or reheat briefly in a skillet before serving.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 18g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
