These spinach quinoa tortillas are my favorite tortillas to have on hand! They’re gluten free and vegan! They’re healthy yet scrumptious. They’re a quick cook, too!
These tortillas are one of my favorites to make, because they are made of just 3 ingredients: spinach, quinoa and water. You can also add any spices you would like! You blend up those ingredients up and cook on a skillet. So easy and simple. These tortillas come out soft and have such good flavor. I love to add garlic powder to mine for an extra boost of flavor! These tortillas are full of vital nutrients like fiber and folate. I love to make these for my toddler and I; we put eggs, meat and even peanut butter in them. I hope you love these as much as my family and I do!
Ingredients
You will need Fresh Spinach, Quinoa, Water, Garlic Powder (optional), Salt and Pepper.
For Littles
I love to make these for my toddler! They’re so nutritious and a great addition to any meal you serve. These tortillas are full of vitamins that are vital to our little ones’ development. They’re high in fiber, folate, protein and vitamin C & A. Spread some peanut butter on them or serve them as a breakfast taco with eggs or meat! You can serve this to your littles 7 months +!
How To
Soak your quinoa for a couple hours. Then blend the ingredients in a blender.
Over a hot skillet, pour some batter onto the skillet and spread thin. Cook for 1-2 mins on each side.
Enjoy!:)
Spinach Quinoa Tortillas
Ingredients
- 2 cups tightly packed spinach
- 1 cup quinoa
- 3/4 cup water
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon salt (optional)
Instructions
- Rinse your quinoa well in a strainer and place in cold water for at least 3 hours.
- In a blender, combine all the ingredients and blend until smooth. Make sure all the quinoa has blended and the batter is of a looser consistency.
- Heat a large skillet over medium heat and spray with cooking spray like olive oil spray.
- Once hot, take either a 1/4 cup of batter for a smaller tortilla or 1/2 cup of batter for a bigger tortilla and pour into the middle of the hot skillet. Using the bottom of the measuring cup, spread the batter around on the skillet until thin. Cook for 1-2 minutes until you can see a darker green color form on the tortilla. Flip and cook for another minute or two.
- You will get around 12 small or 6 big tortillas. You can store them in an airtight container for up to 3 day or freeze for up to 6 months. Enjoy!:)
