I’ve tried all of the eggy, cauliflower creations out there that claim to taste like a “real” tortilla, and I’m here to tell you, that NONE of them passed my standards when it came to creating a tortilla that tasted good, and didn’t fall apart or overshadow the other ingredients.
You no longer have to compromise taste, put up with an improper vessel, or pretend that a measly piece of lettuce is just as good as a what everyone else is eating. Fill these quinoa tortillas with Thai Coriander Garlic Shrimp, white fish spiked with lime and cilantro, plain jane hamburger or spicy pulled pork. Add your favorite fixin’s and top with my Spicy Sriracha Mayonnaise and you’ll be in for a meal that will make you forget the trauma that came from trying to pretend that you weren’t missing out.
My gluten free quinoa tortillas are meant to encase and enhance whatever filling strikes your fancy. Subtle, yet strong, these babies taste like the perfect mixture of a corn and flour tortilla. Yet, sporting just three simple ingredients, there’s nary a corn kernel or wheat berry to be found!
In the video you’ll see that I filled my tortillas with my favorite 3 ingredient Grilled Chipotle Prawns, lettuce, avocado, tomatoes and topped them with my delicious homemade mayonnaise that can be turned into tartar sauce with a squeeze of lemon, a spoonful of relish (sweet or dill, your choice), and thinly sliced green onions. Or, if you’re completely egg free or vegan, try my famous Coconut Milk Mayonnaise.
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.
1 cup quinoa, soaked overnight in water*
3 Tbs. coconut oil, softened
½ teaspoon sea salt
Cover the quinoa with at least an inch of water and soak overnight.
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.)
Add the coconut oil and salt and blend until the batter is a toothpaste like consistency.
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.
Bake for 5 minutes at 400° F.
Remove from oven, let cool briefly and serve.
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.
Calories: 978 Fat: 51g Saturated fat: 37g Unsaturated fat: 11g Carbohydrates: 109g Sodium: 1197mg Fiber: 12g Protein: 24g