These Spinach Quinoa Tortillas are easy, healthy, vegan gluten-free tortillas made from raw quinoa. You will love their pliable, soft, texture that makes them perfect for burritos, enchiladas, or quesadillas.
I recently shared a spinach tortilla recipe, and many of you requested a vegan gluten-free version. I created this vegan gluten-free spinach tortilla recipe I used my quinoa tortillas recipe in which I added spinach. Since fresh baby spinach adds water to the recipe, I also decreased the water. The result is fantastic, soft, pliable green tortillas made with 3 ingredients and 100% gluten-free.
Ingredients and Substitutions
- Raw Quinoa – I recommend using white quinoa to keep the vibrant green color of the spinach wraps. But, if you only have tricolor, or red quinoa, go for it, the recipe will work as well. The tortilla color might be a bit brown at the end.
- Water – I am using tap cold water.
- Baby Spinach – Wash and pack in measuring cups to measure the amount called by the recipe.
- Salt is optional. You don’t have to add salt to tortilla recipes. It’s up to you.
Preparation
- Place the quinoa in a bowl, cover it with water, and soak it for two hours or overnight.
- Drain over a sieve and discard the soaking water.
- Place the soaked quinoa in a high-speed blender, add water, add spinach.
- Blend on medium speed at first for 10 seconds, then increase to high-speed, speed 10 of a Vitamix, and using the tamper attachment push the food next to the blade. Blend for 35-45 seconds until the batter is smooth and greenish. You should see any bits and pieces of quinoa.
- Transfer the batter to a mixing bowl. Set it aside.
- Warm a non-stick pan over medium-high heat, add a teaspoon of oil and rub with a piece of absorbent paper.
- Pour 1/2 cup of batter in the oiled, warm pan and use the back of a spoon to spread the batter into circle motion until it form a larger circle.
- Cook for 1 to 2 minutes until it dries out, and it’s easy to flip.
- Slide a rubber spatula under the tortilla, flip on the other side and cook 30 seconds.
Storage Instructions
Store the spinach quinoa tortillas in the fridge on a plate, wrapped with plastic wrap, to keep them moist and soft. They last 2 to 3 days in the refrigerator or 1 month in the freezer. Freeze flat in freezer bags.
Serving
Serve the tortillas with any filling you like to make a lunch wrap or for taco night, use these to make vegan enchiladas or burritos.
Some of my favorite fillings are:
- Lentil Taco Meat
- TVP Taco Meat
- TVP Meatballs or Tempeh Meatballs
- Veggies – lettuce, avocado slices, tomato, cucumber sticks or grated carrots
Frequently Asked Questions
Yes, any quinoa color works but the color of the tortillas won’t be as green if you use a dark quinoa color.
No, soaked quinoa stays very tough and you must use a high-speed blender to break it into piece and form the tortilla batter.
No, quinoa flour is not equivalent to ground raw quinoa. It won’t work.
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Spinach Quinoa Tortillas
Ingredients
- 1 ¼ cup Quinoa - uncooked (note 1)
- ¾ cup Water - at room temperature
- 3 cups Baby Spinach - (note 2)
Optional flavors
- ½ teaspoon Salt
- ¼ teaspoon Garlic Powder
Instructions
- Warning: you MUST use a non-stick pan and high-speed blender for this recipe.
- Place quinoa in a bowl and cover with tap water. Place a plate on top of the bowl and soak it at room temperature for at least 2 hours or overnight.
- Place the soaked quinoa into a sieve and rinse under cold water to remove any dirt or impurities.
- Place the drained quinoa in the jug of your high-speed blender. Add in water, baby spinach leaves, and any flavoring you like: salt and garlic powder.
- Close the lid of the blender jug and blend on medium speed 10 seconds then on high speed – speed 9-10 of a Vitamix blender – for about 1 minute or until the batter is smooth. The batter shouldn't be thick but rather a bit gritty, and no pieces of quinoa should be left at the end. You may have to stop the blender, scrape the sides and repeat. If needed, use the tamper attachment of the blender, to push the batter next to the blade.
- Transfer the batter into a mixing bowl.
- Warm a non-stick pan under medium heat and spray cooking oil or a teaspoon of olive oil all over the pan. You must use a little bit of oil on the pan, or the batter will stick to the pan and break. Re-oil between each tortilla as you cook them.
- Pour 1/2 cup of batter into the center of the pan, and using the back of a spoon (or the back of the measuring cup), work in a circular motion to gently spread the batter from the center to the outside until it forms a 5-inch tortilla (12cm).
- Cook for 2 minutes on one side, then use a rubber spatula to flip and cook for 1 minute on the other side.
- Let the cooked tortillas cool down on a wire rack. Don't stack them warm without adding a piece of parchment paper between them, or they will stick together. They tend to stick less when cold.
What is 3 cups of baby spinach grams?
It’s about 90g
Do these freeze well
They freeze really well! Keep them flat and put some parchment paper between them so they don’t stick.
Amazing, this is exactly what I needed!