Proteinreiche, glutenfreie Quinoa-Tortillas

Zutaten

• 1 cup quinoa (uncooked (raw))
• 2 tablespoons tapioca flour ((tapioca starch))
• 1 cup water (room temperature)

Zubereitung

1. 1

   Rinse quinoa: Start by giving your quinoa a good rinse under cold running water for 1-2 minutes until the water runs clear. Use a fine-mesh strainer and swirl the grains to remove any bitterness. Drain the quinoa thoroughly.

2. 2

   Make the batter: Add the rinsed quinoa, tapioca flour, and water to your high-speed blender. Blend everything together until you have a smooth batter, similar to a thick smoothie. Let the batter rest for about 10 minutes to thicken slightly.

3. 3

   Cook: Heat a non-stick pan over medium heat and lightly oil the pan. Pour about ⅓ cup of batter into the center of the pan. Quickly spread the batter thinly in a circle using a spoon or measuring cup.

4. 4

   Wrap & enjoy: Once cooked, wrap your warm tortillas in a clean kitchen towel to keep them soft and pliable. Serve them immediately or store them in an airtight container in the refrigerator for up to 3-4 days.