Quinoa Tortillas
Cook time
Total time
My 3 ingredient quinoa tortillas are sturdy, yet subtle, with a taste and texture that will rival any corn tortilla you'll find at the market.
Serves: 6
  • 1 cup quinoa, soaked overnight in water*
  • 3 Tbs. coconut oil, softened
  • ½ teaspoon sea salt
  1. Cover the quinoa with at least an inch of water and soak overnight.
  2. Rinse and immediately add to a Vitamix or high powered blender (if you let the quinoa drain for too long then you'll have to add more liquid.)
  3. Add the coconut oil and salt and blend until the batter is a toothpaste like consistency.
  4. To a silpat or parchment paper lined baking sheet, add about ¼ cup of the batter and smooth into a ¼" thick circle. Expect to fit 2-3 tortillas on each baking sheet.
  5. Bake for 5 minutes at 400° F.
  6. Remove from oven, let cool briefly and serve.
  7. You may also stack the tortillas between parchment or waxed paper, refrigerate and serve at a later time.
*I recommend adding an acidic medium such as a teaspoon of lemon juice or whey to the water to aid in the removal of the saponins that coat the quinoa. It will not alter the flavor.
For a crisp tortilla, heat up in a dry skillet or on the grill for a minute or two.
Lasts 3-4 days in the fridge.
Nutrition Information
Calories: 978 Fat: 51g Saturated fat: 37g Unsaturated fat: 11g Carbohydrates: 109g Sodium: 1197mg Fiber: 12g Protein: 24g
Recipe by HealthNut Nation at http://www.healthnutnation.com/2014/07/28/quinoa-tortillas/