Quinoa Tortillas Recipe in 40 Minutes

Instructions:

1. Rinse the uncooked white quinoa thoroughly under cold running water, especially if not pre-rinsed. Place the rinsed quinoa in a bowl and cover with fresh water. Let it soak for 4-8 hours at room temperature, or in the refrigerator overnight.
2. After soaking, drain the quinoa very well in a fine-mesh sieve. Transfer the drained quinoa to a high-speed blender.
3. Add 1 cup (240ml) filtered water, 1/2 teaspoon fine sea salt, 1/4 teaspoon garlic powder, 1/8 teaspoon cumin powder, and a pinch of black pepper to the blender with the quinoa.
4. Blend on high speed until the mixture is completely smooth and creamy. This may take 2-4 minutes, scraping down the sides of the blender occasionally to ensure everything is incorporated. The batter should be pourable, resembling a thin pancake batter. If too thick, add an additional 2-4 tablespoons of water, one tablespoon at a time, until the desired consistency is reached.
5. Heat a non-stick pan or cast-iron griddle over medium heat. If not naturally non-stick, lightly grease the pan with a tiny amount of high-smoke-point oil (e.g., avocado or coconut oil).
6. Pour approximately 1/4 cup of batter onto the hot pan. Gently swirl the pan or use the back of a spoon to spread the batter evenly into a thin, 6-inch (15 cm) diameter circle.
7. Cook for 2-3 minutes on the first side, or until the edges begin to dry, small bubbles appear on the surface, and the tortilla looks set and peels away easily from the pan.
8. Carefully flip the tortilla using a spatula and cook for another 1-2 minutes on the second side, until lightly golden brown spots appear and the tortilla is pliable and cooked through.
9. Transfer the cooked tortilla to a plate and cover immediately with a clean kitchen towel to keep it warm and soft while you cook the remaining tortillas.
10. Repeat steps 6-9 with the rest of the batter, stirring the batter occasionally between tortillas to prevent settling.