2 Ingredient Healthy Tortillas
These homemade quinoa tortillas are naturally gluten-free and made with just two main ingredients: quinoa and water. Blending soaked quinoa and water creates a soft, flexible tortilla that's perfect for tacos, burritos, wraps, or dipping.
Ingredients
- 1 cup (181g) white quinoa
- 1 1/4 cups (10 fl oz/296 ml) water, plus more as needed
Instructions
- Add the quinoa to a bowl and add enough water to cover by at least 3 inches. Let soak for at least 3 hours or overnight.
- Drain the soaking water and rinse the quinoa in a fine mesh sieve thoroughly until the water runs clear.
- Add the drained quinoa, 1¼ cups water, and any seasonings you are using (we recommend about 1 tsp salt and 1/2 tsp garlic powder) to a high-powered blender. Start on low speed, then slowly increase to high. Blend on high for 1 to 2 minutes, scraping down the sides if needed, until the batter is smooth and completely free of grit. The batter should be pourable, similar to heavy cream. If it seems too thick to pour easily, blend in additional water, 1 tablespoon at a time, until it reaches the right consistency. Let the batter rest for 5 to 10 minutes while you heat the pan.
- Heat a nonstick skillet over medium heat. Pour about ¼ cup of batter into the center and immediately swirl the pan to spread it into an approximate 5 or 6-inch circle.
- Cook for 2 to 3 minutes, until the surface looks dry and the edges begin to lift. Flip and cook for another 1 to 2 minutes, until lightly golden and cooked through.
- Transfer the tortilla to a plate and cover with a clean kitchen towel to keep it soft. Repeat with the remaining batter, stirring the batter occasionally between tortillas. The tortilla batter will thicken as it sits. You may need to stir in additional water after cooking a few of the tortillas.
- Allow the tortillas to cool slightly before eating. For storage: we recommend placing parchment paper between each tortilla to prevent sticking. Store in an airtight container in the refrigerator or freezer. Reheat in a dry skillet or microwave until warm and pliable.
Notes
- If you’re having issues with the tortillas sticking to the pan, you can add a little oil to grease the pan, but I didn’t need it with a nonstick skillet.
- The quinoa needs to be soaked for at least 3 hours or longer. The amount of water you will need to add to the blender will vary slightly depending on how long the quinoa soaked. Quinoa soaked for 3 hours will need about 1 1/2 cups of water. Quinoa soaked overnight will need about 1 1/4 cups of water.
Serving: 1tortilla, Calories: 67kcal, Carbohydrates: 12g, Protein: 3g, Fat: 1g, Saturated Fat: 0.1g, Sodium: 2mg, Fiber: 1g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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