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.
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!
- 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.
- It’s rich in fiber and easy to digest. It has almost twice as much fiber as other grains.
- 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!
Enjoy this quinoa tortillas recipe. I’d love to hear how you like it!
If you like this recipe, you might like these other recipes at Bakerette.com:
- 4 cups quinoa flour
- 3/4 cup brown rice flour
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 1/4 cups hot water
- 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.
- 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.
- 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.
- 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.
- Serve warm or store in an airtight container up to 3 days.
Recipe adapted from The Gracious Pantry