Looking for something tasty, nourishing, and colorful? These vegan, gluten-free beet and quinoa tortillas check every box. Great flavor, good nutrition, and definitely not your average beige tortilla.
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Ingredients
- 200 g (7.1 oz) dry quinoa (7 oz; about 1 cup)
- 200 g (7.1 oz) cooked beets (7 oz; about 1 cup diced)
- 15 g psyllium (about 2 level tablespoons)
- 1/2 teaspoon salt
- 1/2 to 1 cup water
Instructions
- Soak the quinoa: Rinse thoroughly, then soak in water for 6–8 hours (or overnight). Drain well.
- Blend the batter: You'll need a blender here, not a food processor. Blend the soaked quinoa, beets, psyllium, salt, and water until completely smooth, adding water as needed.
- Make the tortillas: Heat a nonstick skillet over medium heat. Add a heaping spoonful of batter and spread it into a thin circle with the back of the spoon. Cook for about 2 minutes, until the tortilla is set and releases easily from the skillet.
- Flip and cook for about 1 more minute on the other side. Transfer to a plate and cover with a kitchen towel to keep it pliable. Repeat with the remaining batter.
Tips
- Fiber from the psyllium and quinoa, plus antioxidants from the beets, make these tortillas a nourishing, gut-friendly choice.
- You can freeze them with parchment paper between the tortillas.
