Quinoa tortilla recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 355 calories / serving
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153541 quinoa tortilla HERO

Place the quinoa in a large, heavy-based saucepan. Heat over a moderate heat, stirring continuously until the grains separate. Add 450ml of water and a little salt and bring to the boil.

Reduce to a simmer and cook for 12-15 minutes or until the liquid has been absorbed. Transfer to a mixing bowl and allow to cool.

Pre-heat the oven to 180°C.

Whisk together the eggs and milk with seasoning in a large mixing bowl. Stir in the chorizo, cooked quinoa and chopped parsley.

Heat the olive oil in a large, heatproof frying pan over a medium heat. Pour in the tortilla mixture and allow the base to set before transferring to the oven to finish cooking for 5-7 minutes. Remove when totally set, then turn out and slice into triangular portions.

Arrange stacked on a serving plate and garnish with a sprig of parsley before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 25ml olive oil
  • 150g quinoa, soaked in water overnight then drained
  • 75g chorizo, chopped
  • 4 large eggs
  • 75ml milk
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
  • sprig of parsley, to garnish
  • Energy 1470kj 355kcal 18%
  • Fat 22g 31%
  • Saturates 6g 30%
  • Sugars 4g 4%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 22.4g Protein 18.6g Fibre 0.1g


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