{Homemade} Quinoa Tortillas

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I’ll be the first to admit that I’m a bit of a nerd. I love reading National Geographic magazine, watching a special on ancient civilizations, or reading articles on the latest Celiac disease research. So I could probably sit here and tell you all about the amazing benefits of including quinoa in your diet. This ancient seed – yes seed, closer to spinach and beetroot than grain- was the staple diet and sacred food of the Inca’s and today has been called a superfood,  high in complete proteins as well as other vitamins and minerals. Best of all (especially for us) is that it’s naturally gluten free and easy to digest.

Really all I should say is how easy and quick these healthy and delicious tortillas are! 

I’ve used the tiny, yet versatile little quinoa seeds in lots of dinner dishes like Jamaican Jerk Mahi Mahi with Coconut Quinoa, in sides like Quinoa with Roasted Balsamic Tomatoes, for breakfast in Cinnamon Apple Crockpot Quinoa , and snacks like {Homemade} Gluten Free Granola Bars. However, I’ve never attempted making anything using quinoa flour, until now! 

Since I’m a nerd, I did my research and found that like most nuts and seeds the best way to bring out the nutty flavor of quinoa is with heat. I knew this was true from when I prepared the seeds in the before mentioned dishes, but probably wouldn’t have thought to pre-toast the quinoa flour. As it turns out, the ingenious little quinoa plant keep their seeds from being eaten by birds thanks to a bitter saponin coating.  Lucky for those of the non-bird variety who buy their quinoa ,many manufacturers now rinse the quinoa before packaging, eliminating most of the saponin. However, having said that when I first opened my bag of quinoa flour I was taken aback by how grassy it smelled – like ground alfalfa . Not exactly appetizing…unless you’re of the four-legged grazing variety.

So I baked it in a 215 degree oven for 2 hours. Just spread quinoa flour evenly on a couple cookie sheets. 

quinoa-flour-cooking  Much better!

After it cooled I just dumped it into a freezer bag and stashed it in the freezer until I was ready to make these…(drum roll please)… Quinoa Tortillas! I felt very native Andean while making them. Hope I did the ancient Incan culture justice. Me and my family certainly think they’re tasty!

2 cups baked and cooled quinoa flour + more for dusting

2 tbsp. tapioca flour

1 tsp. xanthan gum

1/4 tsp. sea salt

1-1/3 cup water

Combine dry ingredients and stir to mix. Add water and continue stirring until it forms a sticky ball. Scoop out a good 1/4 cup sized amount and roll into a ball. It took a few tries to get the recipe just right and a little frustration to get them to the griddle without sticking to everything. But, after figuring out that you have to use some extra quinoa flour (or you could also use rice flour) to dust the board and hands I finally succeeded! I could have benefited from some Inca ancestors to give me pointers.

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Now just use your hands and press the ball of dough into a flat tortilla. I just got a tortilla press and can’t wait to try it, but I wanted you all to see that they’re easy to make without one too. 

Using a spatula will help to transfer the freshly flattened tortilla to the hot griddle. Just preheat an electric griddle to 325. You can use oil if you like, but I didn’t and they turned out amazing! Cook on both sides until they’re browned and puff up a little. They’ll be soft and pliable when warm. 

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Serve warm with anything you can stuff in a tortilla like Slow Cooker Carnitas or Chicken Fajitas

Enjoy :)  

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