These quinoa spinach wraps are high in plant protein and fiber. Soft, pliable, and bursting with incredible flavour in every bite. Made with simple, wholesome ingredients - quinoa, chia seeds, and fresh spinach. Ready in minutes and so much better than store-bought!
Ingredients 8
1 cup quinoa
1 1⁄2 cups water
1 cup baby spinach
2 tbsp chia seeds
2 cloves garlic
salt, to taste
chilli flakes, to taste
ghee, for cooking
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Method 5
Wash the thoroughly under running water. Place the washed quinoa in a bowl, cover with water, and let it soak for 2-3 hours. After soaking, drain and rinse the quinoa again.
In a blender, combine the drained , , , , salt, and chilli flakes. Blend with some until you have a completely smooth consistency, similar to a thin pancake batter.
Pour the batter into a bowl and let it sit for at least 10 minutes. This allows the to absorb the liquid and thicken the batter slightly, making the wraps easier to cook.
Heat a flat pan or skillet over medium heat. Add a little ghee or oil to coat the pan. Pour about a laddleful of batter onto the hot pan, tilting the pan to spread it evenly into a thin circle.
Cook for 2-3 minutes, or until the edges begin to curl and the top looks set. Flip the and cook the other side for another 1-2 minutes until it's golden brown and cooked through. Repeat with the remaining batter.
Kanika's Kitchen's tips
The batter can be stored in an airtight container in the refrigerator for up to 3 days. Simply whisk it well before each use. The cooked wraps can also be stored in the fridge and quickly reheated.
