Quinoa Tortillas Recipe

These tortillas are not only made with the superfood quinoa, but they are flexible and strong enough to hold your filling. Gluten Free. Lactose Free.

These quinoa tortillas are not only made with a superfood, but they are flexible and strong enough to hold your filling. Gluten Free. Lactose Free. Bakerette.com

Quinoa (pronounced “keen-wah”) is chock full of healthy benefits and dates back 3,000 to 4,000 years ago when it was domesticated by the Andeans!

  1. It is one of the few plants that contains all nine essential amino acids making it a complete protein making it very useful for vegans.
  2. It’s rich in fiber and easy to digest. It has almost twice as much fiber as other grains.
  3. It is high in magnesium and iron and contains lysine, calcium, and phosphorus.

If you are looking for all of these healthful benefits and more, these quinoa tortillas are just for you!

I used a tortillas press to make these tortillas, but you can easily roll them out by hand!

These quinoa tortillas are not only made with a superfood, but they are flexible and strong enough to hold your filling. Gluten Free. Lactose Free. Bakerette.com

Enjoy this quinoa tortillas recipe. I’d love to hear how you like it!

Jen at Bakerette.com

If you like this recipe, you might like these other recipes at Bakerette.com:

Thee Best Homemade Flour Tortillas

Once you try this homemade tortillas recipe, you will never want to go back to store bought.

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Low Fat Sour Cream Enchiladas | Bakerette.com

 Salmon Milano with Basil Pesto Butter

Love it!!! The basil pesto butter [on this Salmon Milano] is so versatile. I use it on top of salmon, veggies, corn on the cob, chicken, beef steaks, pasta, etc. Easy to make and easy to store. Bakerette.com

4.0 from 1 reviews
Quinoa Tortillas Recipe
 
Prep time
Cook time
Total time
 
These quinoa tortillas are not only made with a superfood, but they are flexible and strong enough to hold your filling. Gluten Free. Lactose Free.
Author:
Recipe type: Bread
Serves: 18
Ingredients
  • 4 cups quinoa flour
  • 3/4 cup brown rice flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1 1/4 cups hot water
Instructions
  1. In a large mixing bowl, combine all ingredients and mix and knead until dough is smooth and elastic. Equally divide dough into 18 balls. Semi flatten each ball of dough.
  2. Using 2 wax paper sheets or 2 plastic Ziploc bags, open the press and sandwich the ball of dough between either the wax paper or plastic bags and place on top of the press. Press the handle over and flatten the tortilla and trim off any dough hanging from the edge of the press.
  3. Gently peel the tortilla off the wax paper or plastic bags. If it sticks, then the dough is too moist. It should come off fairly easily without too much resistance.
  4. Next, place the tortillas in a non-stick skillet and cook on medium heat for about 1 minute on each side or until lightly browned.
  5. Serve warm or store in an airtight container up to 3 days.
Nutrition Information
Serving size: 1 Calories: 134 Fat: 2 g Carbs: 24 g Protein: 4 g

Recipe adapted from The Gracious Pantry

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. How well do these freeze?

    • You know what Tammy? I haven’t freezed them before, so I’m not sure how they will hold up in the freezer. I guess trial by fire is the way to find out.

  2. Hi Jen. The Zionist does not work anymore. Can you put in epicurus instead. Thanks. K

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