Simple Quinoa Lentil Tortilla Shells

Think of a crepe meeting a tortilla and it’s easy to picture these Simple Quinoa Lentil Tortilla Shells. All it takes to make this easy recipe for healthy tortillas is a few simple ingredients and a little time. No flour, dairy, eggs, or rolling required. Blend lentils, quinoa, olive oil, salt, and water together for a flexible, delicious, protein packed, gluten-free tortilla shell that’s ready for your next wrap!

Quinoa is a great source of fiber and protein. In fact, it’s a complete protein which is beneficial if you are living a plant-based lifestyle and even if you are not. Quinoa also contains zinc, folate, and antioxidants. According to Heartline, “Antioxidants are molecules that can help your body fight off harmful free radicals, which have been linked to health conditions like diabetes and cancer. They’re found in many plant-based foods.”

Before you say you don’t like quinoa, I have to ask which kind of quinoa have you tried? You see, there are 3 different kinds of quinoa and the flavors vary quite a bit. White quinoa is mild, red is nutty, and black contains a touch of sweetness. If you haven’t tried tri-color quinoa, I highly recommend it because it combines the flavors of all three. A mild, nutty, sweetness that is the perfect combination of flavors for this recipe.

Quinoa isn’t the only plant-based protein in these Simple Quinoa Lentil Tortilla Shells. The red lentils have a part to play as well. In fact, the ratio of the red lentils out number the quinoa 3:1 in this recipe. Just like quinoa, lentils are available in different colors and flavors. Did you know there are green, brown, and red lentils? For the longest time I only knew about brown lentils and completely stayed away from them because I thought they tasted like dirt. Well, maybe not that bad but they certainly have a strong earthy flavor.

Red lentils are different though! They contain iron, magnesium, potassium, folate, Vitamin B1, and are a great source of plant-based protein and fiber. Not only are they packed full of great nutrients, they also have a sweeter more nuttier flavor than green or brown lentils. This nutty sweetness makes them the perfect addition to these gluten-free tortilla shells. Oh, and don’t worry, your tortilla shells will not turn out red. Most of the color in the red lentils disappears once they are soaked.

Other than Tri-Color Quinoa and Red Lentils the only other ingredients needed are Sea Salt, Filtered or Spring Water, and Olive Oil. I also recommend Greek Seasoning but if you don’t have any it’s totally fine to skip it. However, there are health benefits to adding herbs and spices to your kitchen creations so I never miss the opportunity to add them. If you have spices you like, give them a try in this recipe.

I should premise that the quinoa and lentils need to soak in water for a few hours before blending so there is a little prep time needed. For convenience, they can also soak overnight. Once they have soaked and are blended together, these gluten-free tortilla shells are ready in just minutes and can be stored in the refrigerator for up to 5 days or frozen and saved for later.

Ingredients

• Organic Tri-Color Quinoa
• Organic Red Lentils
• Sea Salt
• Spring or Filtered Water
• Organic Olive Oil
• Optional: Spiceology Greek Freak Seasoning or your choice of spices

Kitchen Equipment

• Glass Bowl
• Strainer
• High Speed Blender
• Large Skillet
• Large Metal Spatula

Recipe

The only prep time you really need for this recipe is 2 hours for soaking the lentils and quinoa before blending. For convenience, they can soak overnight as well.

Measure 3/4 cup of Red Lentils and 1/4 cup of Tri-Color Quinoa and place in a metal strainer. Rinse a few times until the water comes away clear. This step is important and helps to remove bitterness from the quinoa – don’t skip this step.

Once rinsed, place both the Red Lentils and the Tri-Color Quinoa in a glass bowl and cover with water. You can see the water almost immediately takes on a pinkish tone. The red lentils will become a more neutral color after they are soaked, therefore, you won’t end up with pink tortilla shells from the red lentils. Soak for a minimum of 2 hours. You can soak this overnight but it is not necessary for this recipe.

Pour the soaked Red Lentils and Tri-Color Quinoa through a strainer and then place in a high-speed blender container. Add 1 teaspoon of Greek Freak Seasoning, 1/2 teaspoon Sea Salt, 1 cup Water, 1 teaspoon Olive Oil and any additional spices you would like.

Blend at high speed until well blended. Mixture will be smooth, however, you will still be able to see tiny specks of color from the tri-color quinoa.

Pre-heat a large skillet over medium heat. A flat iron skillet works great for cooking these Simple Quinoa Lentil Tortilla Shells. Once the skillet is warm, cover it with a tiny amount of olive oil and pour the tortilla mixture in the center of the skillet. Spread into a round tortilla shape with the backside of a spoon. Much like making a crepe.

Bake for about 2 minutes per side. The tortilla will begin to bubble and easily lift off the skillet when it is ready to flip.

Stack cooked tortillas to keep them warm while you continue cooking the rest of the mixture. Unlike flour tortilla shells these tortilla shells are light and very flexible. They are not dry or brittle at all. In fact, that is why the texture of these remind me of a crepe. You should end up with 6 cooked tortillas, however, this depends on the amount of mixture you pour for each tortilla.

Since these tortilla shells are so flexible they make great wraps for lunch or dinner. I have a delicious hummus recipe for you to try that pairs perfectly with these tortilla shells. For a quick and easy wrap spread hummus over the tortilla and top with your choice of protein and veggies. Shown Above: Hummus, Plant-Based Chicken, Arugula, Avocado, Red Onion, Cucumbers, Feta Cheese, Plant-Based Ranch Dressing, and Pumpkin Seeds for an amazing blend of flavors and a great meal.

Below you will find the recipe for Simple Quinoa Lentil Tortilla Shells with Greek Seasoning. As always, I encourage you to use this recipe as inspiration to create your own variation. It’s always okay to change the spices or to not add any at all. Please give this recipe a try though. It’s a good one!

Remember to be creative with your food. It doesn’t have to be complicated and there is inspiration all around you. Try making some homemade tortilla shells today.

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