This recipe comes from Northern Quinoa Corp., the manufacturer of Quick Quinoa Powder, and other quinoa based foods.
- 1 cup Quick Quinoa Powder – Extra Fine
- 1 1/8 cup Water
- 1 tbsp Egg Replacement Powder
- 1 tbsp Baking Powder (gluten free)
- ½ tsp Salt
- ½ tsp Pepper
Add all ingredients in a food processor and blend until smooth. If the mixture cannot be poured into a pan then add a tablespoon of water at a time until the consistence become that of a thick shake.
Heat large frying pan on medium and coat evenly with Canola oil. Pour a small amount of the Quinoa batter into the pan and working quickly, spread thinly across the entire bottom surface. When bubbles start to emerge on the surface of the Quinoa batter, gentle turn over and brown the other side – 2 or 3 minutes. Remove from pan and lay on the surface of a dinner plate. Can be made in advance. Double or triple the recipe and freeze. A nutritious wrap for your favorite vegetarian/vegan filling.
Filling: Turkey Breast Cutlet and Onion Marmalade
- 1 Turkey Breast Cutlet
- 1 Tbsp Cold Pressed Olive Oil
- 1 Sweet Onion
- 1 Small Yellow Pepper
- Pinch of Salt
- Pinch of Pepper
Heat frying pan on Medium and add Olive Oil, Sweet Onion and Yellow Pepper. Stir until sweating and add Turkey Breast Cutlet. Cook approximately 30 minutes, turning the cutlet periodically.
Remove from pan and cut turkey cutlet into slices. On one side of the Quinoa Wrap, add sliced turkey, top with Onion Marmalade, add two or 3 long slices of English Cucumber, a few sprigs of curly parsley. Starting from the side where the food has been placed, roll the Quinoa Wrap tightly.
Cut in two pieces on the diagonal. Serve with seasonal fresh veggies from your local market or greenhouse.