Quinoa Oats Veggie Wrap/Quesadilla Style
Hello…. Hola…. Namaste friends. Today I am going to share one very tempting, yum and healthy recipe with you all. Few days back I posted Quinoa-Oats-Dosa recipe and I was very surprised and happy to see the response/likes recipe got on blog’s Facebook/Instagram page, Thank you all so very much. My family too loved this version of Dosa and they equally love eating wraps/Quesadilla. So, with that in my mind I combined two recipe and voila……here comes Quinoa Oats Cheesy Veggie Wrap/Quesadilla Style. For this Indian-Mexican fusion recipe I made outer layer (Crepes/Chila/Tortilla) with Quinoa Oats Dosa batter, layered with mayonnaise, spicy sauce (skip if making for kids), grated cheese and crunchy sautéed vegetable and your creamy-spicy-cheesy-crunchy wrap is ready.
These wraps are my family new favorite and quinoa is one of the best health foods and a great replacement for rice. Quinoa is rich in protein, naturally gluten free, high in fiber, beneficial antioxidants, the list is really long. Same goes with oats, rich in fiber, gluten free, source of important vitamins, minerals and antioxidants. And you get to eat varieties of vegetable in one meal. You can always have control over mayonnaise, sauce and cheese, add as per your preference. Serve hot with pickled jalapeños on the side or as it is. Give this recipe a try, I am sure you are going to love it. Enjoy 😊
Step by Step Instructions with Photos
Prepare Chilas/Crepes/Wraps batter
- In bowl add white quinoa, rolled oats, urad daal, chana daal and methi seeds.
- Rinse everything 2-3 times under running water until water turns clean. Soak everything minimum for 4 hours with 2 cups of water. After 4 hours quinoa, oats and both daals will turn soft.
- After 4 hours, scoop out quinoa-oats mixture using spoon and reserve water separately. Always strain excess water and later add while grinding little by little to make smooth right consistency batter.
- Now grind soaked mixture into a smooth paste using same water as required.
- Keep aside to rest it for 20 minutes. Add salt in batter.
Prepare Sautéed Veggies
- Slice veggies lengthwise. Thaw corn if using frozen one or boil if using fresh kernels. Roughly chop spinach if leaves are big. I have used baby spinach and used as it is.
- Heat oil in thick bottom pan/cast iron skillet over high flame. Once oil is hot, add sliced veggies (except corn and spinach) and sauté for 2-3 minutes on high flame. Don’t overcook the veggie, cooked until you see brown spots and veggies are still crunchy.
- Now add corn and spinach and give it a nice stir. There should not be any water left from corn or spinach.
- Switch off the flame, season with Paprika powder, Cumin powder, Oregano/Italian herbs, black pepper powder and salt to taste. Sautéed veggies are ready.
Prepare Chillaas/Crepes
- To make wraps first we need to make Quinoa oats Crepes/chillaas. To make chillaas, heat a nonstick pan/cast iron pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. Make chillaas just like you make crepes.
- Drizzle some oil/butter towards the edges and fry until you see light brown spot. Flip upside down and cook for few seconds. Don not make chillaas very crispy as this point. They might break/ burn or over cook while making wraps.
- You can make chillas oil free or with very less oil. Taste equally good.
Prepare Wraps
- Now spread mayonnaise, Schezwan sauce over the whole crepes/chilla. Skip Schezwan if making for kids.
- Now sprinkle some grated cheese over the half, add sautéed veggies.
- Add some more cheese over the veggies. Just like shown in picture.
- Fold the second half over first and gently press, flip and cook from both side until crisp and golden brown in color. Or cook until cheese melts and holds the veggies
- Place the wrap on cutting board, slice into half and serve immediately
- Enjoy this healthy quesadilla style wraps with picked jalapeños on the side or any Mexican salsa.
Recipe Card
Quinoa Oats Veggie Wrap/Quesadilla Style
Description
Quinoa Oats Veggie Wrap/Quesadilla Style is an Indian-Mexican fusion recipe. Prepared with Quinoa Oats Dosa batter, layered with mayonnaise, spicy sauce, grated cheese and crunchy sautéed vegetable and your creamy-spicy-cheesy-crunchy wrap is ready.
Ingredients
For Grilled Veggies
For the Wraps
Instructions
Prepare Chilas/Crepes/Wraps batter
-
In bowl add white quinoa, rolled oats, urad daal, chana daal and methi seeds.
-
Rinse everything 2-3 times under running water until water turns clean. Soak everything minimum for 4 hours with 2 cups of water. After 4 hours quinoa, oats and both daals will turn soft.
-
After 4 hours, scoop out quinoa-oats mixture using spoon and reserve water separately. Always strain excess water and later add while grinding little by little to make smooth right consistency batter.
-
Now grind soaked mixture into a smooth paste using same water as required.
-
Keep aside to rest it for 20 minutes. Add salt in batter.
Prepare Sautéed Veggies
-
Slice veggies lengthwise. Thaw corn if using frozen one or boil if using fresh kernels. Roughly chop spinach if leaves are big. I have used baby spinach and used as it is.
-
Heat oil in thick bottom pan/cast iron skillet over high flame. Once oil is hot, add sliced veggies (except corn and spinach) and sauté for 2-3 minutes on high flame. Don’t overcook the veggie, cooked until you see brown spots and veggies are still crunchy.
-
Now add corn and spinach and give it a nice stir. There should not be any water left from corn or spinach.
-
Switch off the flame, season with Paprika powder, Cumin powder, Oregano/Italian herbs, black pepper powder and salt to taste. Sautéed veggies are ready.
Prepare Chillaas/Crepes
-
To make wraps first we need to make Quinoa oats Crepes/chillaas. To make chillaas, heat a nonstick pan/cast iron pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. Make chillaas just like you make crepes.
-
Drizzle some oil/butter towards the edges and fry until you see light brown spot. Flip upside down and cook for few seconds. Don not make chillaas very crispy as this point. They might break/ burn or over cook while making wraps.
-
You can make chillas oil free or with very less oil. Taste equally good.
Prepare Wraps
-
Now spread mayonnaise, Schezwan sauce over the whole crepes/chilla. Skip Schezwan if making for kids.
-
Now sprinkle some grated cheese over the half, add sauteed veggies.
-
Add some more cheese over the veggies. Just like shown in picture.
-
Fold the second half over first and gently press, flip and cook from both side until crisp and golden brown in color. Or cook until cheese melts and holds the veggies.
-
Place the wrap on cutting board, slice into half and serve immediately
-
Enjoy this healthy quesadilla style wraps with picked jalapeños on the side or any Mexican salsa.
Note
- Quinoa: To make quinoa oats Dosa use white quinoa, white quinoa is best replacement for white rice.
- Storage: The left-over batter can be stored refrigerator in an airtight container for up to 3-4 days.
- Temperature: Always remember to make perfect crepes/chilla, the temperature of tava should be medium while pouring and spreading batter. So, keep wiping tava every time before pouring and spreading batter. If the tava is too hot, the batter won’t spread easily and evenly. It will stick to the back of the spoon.
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