ingredients:

1 cup (170g) uncooked quinoa, rinsed well

¼ cup (40g) chia seeds

1 cup (240ml) water (plus more if needed)

½ teaspoon salt

1 tablespoon (15ml) olive oil or avocado oil (optional, for cooking)

directions:

1. 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.

2. 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.

3. Heat Pan: Lightly grease a non-stick skillet or crepe pan with olive oil (if using) and heat over medium heat.

4. Cook Tortillas: Pour about ¼ 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.

5. 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.

6. 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.

7. Serve: Use immediately for wraps, tacos, or quesadillas.

Recipe Information:

Preparation Time: 10 minutes | Soaking Time: 6+ hours | Cooking Time: 20-30 minutes | Total Time: 6.5+ hours | Calories per Serving: approx. 100 kcal (per tortilla) | Number of Servings: Makes 6-8 medium tortillas