Let’s start the week with a quick and easy dish to prepare, but especially nutritious recipe here that are sure to like.
In this post I teach them how to prepare quinoa tortillas rich in protein, gluten-free, golden brown, finite and with an aroma of roasted garlic and cilantro love.
Super easy to do, go ahead and try them.
1 cup quinoa
3-4 tablespoons of cassava flour
1 1/2 teaspoon salt
4 cloves garlic, minced or grated
Cilantro and parsley to aromatize
Thoroughly wash the quinoa and let it soak for 1 day, discarding the water up to 3 times, so neutralizaremos phytic acid. Then put in a pot (where you usually make rice) 1 cup quinoa with 2 cups of water over high heat, leading to boil, then lower the heat and let the grain is soft and dry the water. When ready, let cool and mix in a bowl with cassava flour, salt, garlic and herbs to form a “paste” and can do a consistent ball; let stand 10 minutes, covered with a cloth napkin style of grandmothers.
Then you take a “prensamasa” and cover with plastic wrap or reuses a plastic bag to do but have prensamasa, you can use 2 plates, make balls with the “mass of quinoa” and flatten or prénsalas until 2mm thick. Take them to fire on a nonstick, over high heat, turn and turn until golden and ready.
They are delicious with avocado, beans, to accompany a salad or use as pizza dough. In this case it replaces the parsley and cilantro by oregano and basil.
Source: Images and texts saschafitness.com