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Gluten-Free Quinoa Spinach Wraps Recipe

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4.1 from 4 reviews

Gluten-Free Quinoa Spinach Wraps are nutritious, plant-based tortillas packed with protein, fiber, and antioxidants. Made from soaked quinoa, chia seeds, and leafy greens, these wraps are a healthy, flexible alternative to traditional tortillas, perfect for vegan and vegetarian diets.

  • Total Time: 3 hours 15 minutes
  • Yield: 12 wraps

Ingredients

Basic Ingredients

  • 1 cup dry quinoa
  • 1 ½ cups vegetable broth or water
  • 2 tablespoons chia seeds
  • 1 large clove garlic or 1 teaspoon garlic powder
  • ½ teaspoon crushed red pepper (optional)
  • Salt or salt substitute to taste

Greens

  • ¾ cup chopped spinach or kale or other leafy greens (optional)

Instructions

  1. Soak the quinoa: Add the quinoa to a bowl and cover it with water, soaking it for at least 3 hours to soften and prepare for blending.
  2. Rinse and drain: Drain the soaked quinoa using a fine mesh sieve, rinse thoroughly with water, then drain well to remove excess starch and water.
  3. Blend the batter: Combine the drained quinoa, vegetable broth or water, chia seeds, garlic, crushed red pepper (if using), chopped spinach or greens, and salt in a blender. Blend until smooth. For best results, let the batter sit for at least 10 minutes to improve consistency.
  4. Heat the skillet: Preheat a non-toxic, non-stick skillet over medium heat. Lightly spray the pan with olive oil or avocado oil if desired to prevent sticking.
  5. Cook the wraps: Pour about one-third cup of the batter into the skillet. Quickly spread the batter into a thin, even circle using the back of a spoon or measuring cup without tilting the pan.
  6. Cook bottom side: Let the wrap cook for 4 to 5 minutes, until the bottom is set and bubbles begin to form on the surface.
  7. Flip the wrap: Carefully flip the wrap and cook for another 2 to 3 minutes until fully cooked through and slightly golden.
  8. Repeat: Continue cooking the remaining batter in the same manner, adjusting heat as needed. Keep wraps thin for flexible texture and avoid sticking by letting cooked wraps cool before stacking.

Notes

  • Refrigerate the batter for up to two days. If it thickens, add a bit of water and stir before cooking.
  • Use a good quality non-toxic, non-stick skillet for easy cooking and cleanup.
  • Keep wraps thin for best texture and flexibility.
  • Let cooked wraps cool before stacking to avoid sticking.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan, Vegetarian

Find it online: https://iamstarved.com/gluten-free-quinoa-spinach-wraps-recipe/