Quinoa Wrap
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Quinoa Wrap

Recipe by admin
Servings

4-6

servings
Cooking time

4

minutes

These wraps are super simple to prepare, but you have to plan ahead because the quinoa needs to be soaked. Soaking makes the quinoa easier to digest, and it's nutrients more accessible.
They're very versatile, used as savory or sweet, or as empanadas or Mexican tortillas-simply delicious!
If you have a cast-iron skillet, you'll need to heat it well and use oil or butter to prevent the crepes from sticking. You may have to experiment until you find the best way to do it, but once you find it—it'll come together easily!

Ingredients:

  • 1 cup of Quinoa

  • 1 cup of water

  • 1/2 tsp. of salt

Method:

  • Wash the quinoa thoroughly and soak it in a bowl with water for at least 4 hours or preferably overnight.
  • Filter the quinoa through a strainer and put it in a blender
  • Add the cup of water and the salt and blend well till it reaches a creamy a blittle bit thiner than a normal pancacke batter
  • Heat the pan and add some coconut oil, olive oil or butter, and prepare the crepe.
    You'll need to be a little more patient with these wraps; let them cook over low heat, and when one side is cooked through, you can flip them.
  • Ideas:
  • The wraps can be filled like empanadas, just be careful not to fill them too much because then they won't hold up… You can fill them with pesto and cheese, or the "Argentine filling" of minced meat with egg, pizza style, or whatever you want:)
  • You can also place the crepe flat with the filling on top, or roll it up with fresh vegetables.