Homemade Quinoa Chia Seed Tortillas: Soft, Pliable & Gluten-Free! ✨🌮 ingredients: 1 cup (170g) uncooked quinoa, rinsed well 1/4 cup (40g) chia seeds 1 cup (240ml) water (plus more if needed) 1/2 teaspoon salt 1 tablespoon (15ml) olive oil or avocado oil (optional, for cooking) directions:
- Soak Quinoa and Chia: Combine the rinsed quinoa, chia seeds, and 1 cup (240ml) water in a bowl. Stir well. Cover and let it soak for at least 6 hours, or preferably overnight, in the refrigerator. The mixture will become very thick and gelatinous.
- Blend Mixture: Transfer the soaked quinoa and chia mixture (do not drain) to a blender. Add the salt. Blend on high speed until a relatively smooth batter forms. It should be thick but pourable, like pancake batter. Add another tablespoon or two of water if it's too thick to blend properly.
- Heat Pan: Lightly grease a non-stick skillet or crepe pan with olive oil (if using) and heat over medium heat.
- Cook Tortillas: Pour about 1/4 cup of batter onto the hot skillet for each tortilla, spreading it gently into a thin circle with the back of the spoon or by swirling the pan.
- Flip and Finish: Cook for 2-4 minutes per side, until the edges start to lift and the tortilla is lightly golden and cooked through. Bubbles may form. Flip carefully with a thin spatula. Cook the other side for another 1-2 minutes.
- Repeat: Repeat the process with the remaining batter, adding a tiny bit more oil to the pan between tortillas if needed. Stack the cooked tortillas on a plate, covering them with a towel to keep them soft and pliable.
- Serve: Use immediately for wraps, tacos, or quesadillas.