Quinoa Spinach Tortilla

Hey friends! Today, I’m excited to share a recipe that’s become a staple in my kitchen: Quinoa Spinach Tortillas. These tortillas are not just a mealtime game-changer—they’re a celebration of simple, wholesome ingredients coming together to create something deliciously versatile. Whether you’re a taco aficionado or just love a good wrap, these tortillas are about to make your taste buds dance.

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What you’ll need to make Quinoa Spinach Tortilla

Let’s talk about our star ingredients: quinoa and spinach! Quinoa brings a nutty flavor and loads of protein, making these tortillas both hearty and gluten-free. Paired with nutrient-packed spinach, they blend into a versatile batter perfect for wraps, tacos, or even pizza crusts. Fresh, easy, and bursting with flavor—these tortillas redefine homemade goodness!

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Why You’ll Love This Recipe

(a) Easy Prep, Big Flavor: With just a bit of soaking and blending, you’ll have fresh, flavorful tortillas ready to go.

(b) Healthy Twist: Packed with quinoa and spinach, these tortillas are loaded with goodness and make a nutritious alternative to traditional wraps.

(c) Versatile and Customizable: Perfect for wraps, tacos, or even as a base for pizza! You can customize them with your favorite toppings and fillings.

(d) Quick Cook Time: From batter to tortilla in minutes—ideal for busy days when you need something delicious fast.

(e) No-Fuss Ingredients: Simple pantry staples come together to create something special—no fancy stuff needed.

Get ready to impress yourself with homemade tortillas that are as fun to make as they are to eat!

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What you’ll need to do

Prep time: 10 mins Cook time: 5 mins

Alright, let’s whip up these tasty Quinoa Spinach Tortillas!

1| First up, grab your quinoa and pop it in a bowl. Cover it with tap water, then cover the bowl with a plate. Let it soak at room temp for at least 2 hours or, even better, overnight for max fluffiness.

2| Once soaked, drain your quinoa using a sieve and rinse it under cold water. Now, toss that rinsed quinoa into a blender along with the spinach, water, salt, and garlic powder.

3| Blend it all up until you’ve got a smooth batter. You want it smooth as silk—no stray quinoa bits left behind! Pour this magical mix into a mixing bowl.

4| Grab your trusty non-stick skillet and warm it up over medium heat. Give it a quick spray with cooking oil. Now, pour about 1⁄2 cup of batter into the center of the skillet.

5| Take the back of a spoon and gently spread the batter in a circular motion from the center outwards. Aim for a nice 5” tortilla—you know, just the right size.

6| Let it sizzle for about 2 minutes on one side, then gently flip it with a rubber spatula. Cook for another minute on the flip side until both sides are golden and happy.

7| Once cooked to perfection, set your tortillas on a wire rack to cool. Pro tip: Don’t stack ’em up while warm unless you pop a piece of parchment paper between each one—they might get clingy otherwise!

Voilà! You’ve just made yourself some homemade Quinoa Spinach Tortillas. Enjoy them fresh or save ’em for later—they’re versatile like that!

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Some possible substitution and improvisation ideas for the recipe

Here are some substitution and improvisation ideas for your Quinoa Spinach Tortilla recipe:

(i) Quinoa Substitution: Replace quinoa with cooked brown rice or millet for a different texture and flavor profile.

(ii) Greens Variation: Swap spinach with kale, arugula, or Swiss chard for a twist in flavor and nutrients.

(iii) Herb Infusion: Add chopped fresh herbs like cilantro, parsley, or basil to the batter for added freshness.

(iv) Cheese Blend: Mix grated cheese (like cheddar or mozzarella) into the batter for cheesy tortillas.

(v) Spice It Up: Add spices such as cumin, paprika, or chili powder to the batter for a spicy kick.

(vi) Vegetable Medley: Mix finely diced bell peppers, onions, or zucchini into the batter for added crunch and flavor.

(vii) Nutty Twist: Incorporate finely chopped nuts (like almonds or walnuts) into the batter for extra texture and nutty flavor.

(viii) Protein Boost: Stir in cooked black beans or chickpeas into the batter for added protein and heartiness.

These ideas offer flexibility to customize the recipe based on personal preferences and ingredient availability, while still maintaining the essence of your Quinoa Spinach Tortillas.

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Some useful tips for the recipe

Here are some useful tips to enhance your Quinoa Spinach Tortilla recipe:

(i) Soaking Quinoa: For quicker preparation, soak quinoa overnight in water. If short on time, soak it in hot water for at least 1 hour to soften.

(ii) Blending Consistency: Blend the batter until completely smooth to ensure the tortillas cook evenly and have a uniform texture.

(iii) Cooking Temperature: Use a medium-low heat setting for cooking the tortillas to prevent them from browning too quickly or burning.

(iv) Non-Stick Pan: A non-stick skillet works best for cooking the tortillas. If using a regular pan, ensure it’s well-oiled to prevent sticking.

(v) Batter Thickness: Adjust the amount of water slightly to achieve the right batter consistency. It should be pourable but not too thin.

(vi) Flipping Technique: Use a rubber spatula to gently flip the tortillas to avoid tearing. Cook each side until golden brown, about 2 minutes on the first side and 1 minute on the second.

(vii) Cooling Tortillas: After cooking, let the tortillas cool on a wire rack to maintain their texture. Avoid stacking them while warm to prevent sticking.

(viii) Storage and Reheating: Store cooled tortillas in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a dry skillet or microwave before serving.

These tips will help you achieve delicious and perfectly cooked Quinoa Spinach Tortillas every time, ensuring a delightful homemade experience for you and your guests!

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Some serving suggestions

Here are some serving ideas to enjoy your Quinoa Spinach Tortillas:

(i) Tacos: Fill the tortillas with seasoned black beans, salsa, avocado slices, and a dollop of sour cream or Greek yogurt.

(ii) Wraps: Roll up the tortillas with grilled chicken or tofu, mixed greens, sliced tomatoes, and your favorite dressing or hummus.

(iii) Quesadillas: Layer the tortillas with shredded cheese, sautéed bell peppers, and onions. Serve with guacamole and salsa on the side.

(iv) Pizza Crust: Use the tortillas as a base for mini pizzas. Spread tomato sauce, sprinkle with cheese, and add toppings like mushrooms, spinach, and olives.

(v) Breakfast Burritos: Stuff the tortillas with scrambled eggs, cooked bacon or sausage, diced potatoes, and shredded cheese for a hearty breakfast option.

(vi) Salad Wraps: Fill the tortillas with mixed greens, cherry tomatoes, cucumbers, feta cheese, and a drizzle of balsamic vinaigrette for a light and refreshing meal.

(vii) Dipping Chips: Cut the tortillas into triangles, bake until crispy, and serve with salsa, guacamole, or a creamy spinach dip.

(viii) Side Dish: Serve the tortillas alongside grilled meats or seafood, paired with a side salad or roasted vegetables for a complete meal.

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These serving ideas showcase the versatility of your Quinoa Spinach Tortillas, making them suitable for various meals throughout the day. Enjoy experimenting with different fillings and flavors!

Some storage suggestions

Here are some storage options to keep your Quinoa Spinach Tortillas fresh:

(i) Refrigerator Storage: Once cooled completely, stack the tortillas with parchment paper between each one to prevent sticking. Place them in an airtight container or resealable plastic bag. They can be stored in the refrigerator for up to 3-4 days.

(ii) Freezing: If you want to store them for longer, individually wrap each tortilla in plastic wrap or foil and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, leave them at room temperature or microwave them for a few seconds until warmed through.

(iii) Room Temperature: If you plan to use the tortillas within a day or two, you can store them at room temperature. Keep them covered with a clean kitchen towel or in a bread box to prevent them from drying out.

(iv) Reheating: When ready to use, reheat tortillas gently in a dry skillet over medium heat for a few seconds on each side until warmed through. Alternatively, microwave them for a few seconds wrapped in a damp paper towel to retain moisture.

By following these storage tips, you can enjoy your Quinoa Spinach Tortillas conveniently and ensure they stay deliciously fresh for future meals!

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So, there you have it—easy, nutritious, and downright tasty! I hope these Quinoa Spinach Tortillas bring a bit of homemade joy to your table. Get creative with how you enjoy them—stuff ’em, roll ’em, or fold ’em with your favorite fillings. Cooking should be fun and rewarding, and these tortillas are here to make it just that. Cheers to good eats and happy cooking!

Recipe Card

Quinoa Spinach Tortilla

Homemade Quinoa Spinach Wraps 🌯💚 Dive into these homemade spinach tortillas made with quinoa! Fresh, simple ingredients blended into savory perfection. Versatile and ready in minutes—your new favorite lunchtime essential!

Courses: Breakfast, Brunch, Dinner, Lunch Recipe Keys: Gluten Free M Meal Prep Vegan

Print Recipe

Pin Recipe QUINOA

Prep Time 10 mins Cook Time 5 mins Total Time 15 mins Difficulty: Beginner Servings: 6 Estimated Cost: $ 3 Calories: 148

Ingredients

Servings

• 7.4 oz quinoa (210g)

• 3 oz baby spinach (90g)

• 6 fl oz water, at room temperature (180ml)

• ¹⁄₂ tsp salt

• ¹⁄₄ tsp garlic powder

• spray cooking oil, around 1 tbsp

Instructions

1. Step 1:

   Place the quinoa in a bowl and cover with tap water. Place a plate on top of the bowl and soak it at room temperature for at least 2 hours or overnight.

2. Step 2:

   Place the soaked quinoa into a sieve and rinse under cold water. Add the drained quinoa into a high-speed blender along with the spinach, water, salt and garlic powder.

3. Step 3:

   Blend until you achieve a smooth batter. The batter should not be thick, and no pieces of quinoa should be left whole at the end. Transfer the batter into a mixing bowl.

4. Step 4:

   Warm a non-stick skillet over medium heat and spray with cooking oil. Pour 1⁄2 cup of the batter into the center of the skillet, and using the back of a spoon, work in a circular motion to gently spread the batter from the center to the outside edge until it forms a 5” (12cm) tortilla.

5. Step 5:

   Cook for 2 minutes on one side, then use a rubber spatula to flip over, and cook for 1 minute on the second side.

6. Step 6:

   Set the cooked tortillas down on a wire rack to cool. Don't stack them warm without adding a piece of parchment paper between them, or they will stick together.

   

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 148kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 23g8%

Dietary Fiber 3g12%

Protein 5g10%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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