Quinoa Spinach Tortillas

Ingredients

• 1 cup uncooked Quinoa rinsed
• 1 1/2 cup water
• Handful fresh spinach
• 1/2 tsp onion powder (optional)
• 1/2 tsp sea salt (optional)

Directions

1. Place 1 cup of raw quinoa into sieve and rinsed well under cold water.
2. Place the rinsed quinoa to a high speed blender with water, spinach, onion powder and salt. Blend until very smooth. The batter shouldn't be very thick, more liquid like a crepe batter.
3. Preheat the non stick pan on medium high heat.
4. Pour 1/2 cup of batter to a pen and tilt from side to side until desire shape. Cook for 2 min and flip with spatula and cook for another min. Remove from the pan and let it cool down completly before you put another tortilla on top. It's best to put parchment paper in between them to avoiding sticking.
5. Enjoy with any filling you like.

Tips/Notes

• Store them in the fridge in the zip lock bag for 3 days or freeze for later use.
• If using non stick pan make sure to use oil between each use.

Nutrition Information (Per Serving)

Approximately 85 calories, 3 g protein, 1.3 g fat, 15 g carbohydrates, 1.8 g fiber, 0.7 g sugar, 0 mg cholesterol, 150 mg sodium, 20 mg calcium, 1.1 mg iron, 50 mg magnesium, and 150 mg potassium.