RECETA EN ESPAÑOL AQUI. Rich tostadas made with quinoa with only 2 ingredients, simple to make and full of nutrition and flavor.
These tostadas you can omit frying them in coconut oil and you have some delicious tortillas. Perfect for Tacos, quesadillas and others.
WHY SHOULD THE QUINOA BE WASHED?
Quinoa contains a bitter-tasting toxin that is used to make soap, and that is why it must be washed to remove it.
CAN I LEAVE SOAKING THE QUINOA?
No, do not leave it soaking since the only thing you will do is that the toxin stays in the grain.
HOW SHOULD I WASH THE QUINOA?
Wash the quinoa for a few seconds under running water before using it .
HOW DO WE COOK THE QUINOA?
Quinoa is washed under running cold water to remove the saponin it contains. The quinoa can be toasted in a pan before cooking to give them a nutty flavor. Two parts of water are used for one part of grain. Boil water.
FOR HOW LONG THEY LAST?
This tostadas made with quinoa they only last for a few day 4 to 5 days.
HOW MANY CAN I GET?
I use 1 and 1/2 cup of quinoa and I was able to get 17 tostadas, but it will depend on the size that you make them./
CAN I USE ANOTHER FLOUR INSTEAD OF THE TAPIOCA FLOUR?
Yes you can, you can use any kind of flour that you have on hand.
DO I HAVE TO FRY THEM?
No, you can toast them in the pan but it will take longer and it may not be as crunchy as if you fry them.
TOSTADAS MADE WITH QUINOA
- 1 1/2 cup quinoa
- 3 cups water
- 4-8 tbsp tapioca flour or any flour
- coconut oil
Add the quinoa to a strainer and wash it under running water until the water runs clear again. Between 1 to 3 minutes, stir constantly to help it flush out all the toxin it has and make the quinoa taste strong.
Now that we clean the quinoa, add it to a small pot with the 3 cups of water and cook over medium heat for 10 minutes or so, or until you can see a white ring around the quinoa.
now we let it cool down completely.
Once is cold, add it to a large container and add the tapioca flour or any other flour, starting with 4 tbsp. and mix.
I used 7 tablespoons of tapioca flour.
Immediately I put a large griddle to heat and I began forming balls with the quinoa and press them forming a circle like if I was making tortillas. I used the corn tortilla press, if you don't have it, put the quinoa ball between two waxed papers and using a roller to form a circle.
We immediately put the tortilla on the comal and cook on both sides.
At this point, if you wish, these are already to eat like a tortillas for tacos or quesadillas or continue with the last step, which is to fry them.
In a small frying pan we add a little coconut oil and let it melt completely and add our tortilla and fry them on both sides, take out and drain it on a napkin.
and we do the same with the rest of the tortillas.
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