Ingredients
- 1 cup quinoa (any color)
- 1 medium beet (raw or lightly steamed)
- 1–1½ cups filtered water (for blending)
- ½ tsp sea salt
- Optional:
- ½ tsp garlic powder or cumin (savory)
- 1 tbsp olive oil (for flexibility)
- 1 tbsp ground flax (for structure)
Step 1: Soak (Important for digestion)
- Rinse quinoa very well (removes saponins)
- Soak in water for 8–12 hours
- Drain and rinse again thoroughly
Step 2: Prep the Beets
- Raw option (more detox support): peel and chop small
- Cooked option (easier digestion): lightly steam until just tender
Step 3: Blend Batter
Add to blender:
- soaked quinoa
- chopped beet
- 1 cup water (add more slowly if needed)
- salt + optional ingredients
Blend until completely smooth, like pancake batter.
Let sit 10–15 minutes to thicken slightly.
Step 4: Cook Tortillas
- Heat a non-stick or cast iron pan on medium
- Lightly oil pan
- Pour thin layer (like a crepe)
- Cook 2–3 minutes per side
– Flip when edges lift easily
– Should be flexible, not dry
Texture Tips
- Too thick → add water
- Too fragile → add flax or cook slightly longer
- Too soft → cook lower and longer
Why this combo works
- Quinoa → complete protein, supports blood sugar stability
- Beets → support bile flow + detox pathways
- Soaking → reduces antinutrients → better mineral absorption
Optional Upgrades
- Add cilantro + lime → detox version
- Add cinnamon → blood sugar support version
- Add moringa or spirulina → mineral boost
