Quinoa Crepe Wraps with Spiced Potato Filling

Instructions

1. Rinse 1 cup of quinoa thoroughly under running water to remove saponins.
2. Soak the rinsed quinoa in 2 cups of water overnight.
3. In the morning, drain and rinse the soaked quinoa.
4. Blend the quinoa with 1 cup of water until a smooth, flowy batter is achieved. Add a pinch of salt if desired.
5. Pour the batter into a bowl and let it rest.
6. Boil and mash 2 medium-sized potatoes.
7. Puree 1 medium tomato in a food processor.
8. Heat 1 teaspoon of oil in a pan and add a few mustard seeds.
9. Once the mustard seeds crackle, add 1 tablespoon of chopped onion and sauté until golden.
10. Add the tomato puree, a pinch of turmeric powder, ½ teaspoon of cumin-coriander powder, and salt to taste.
11. Cook until the oil separates from the mixture.
12. Add the mashed potatoes and mix well.
13. Stir in chopped cilantro and set aside.
14. Heat a non-stick pan and lightly grease it with oil.
15. Pour approximately ½ cup of the quinoa batter onto the pan and spread it evenly.
16. Cook until the edges turn crispy and the bottom is golden.
17. Flip the crepe and cook the other side. You can flip twice for extra crispiness.
18. Place a portion of the potato filling in the center, fold, and roll the crepe.
19. Repeat with the remaining batter and filling.