These 2-Ingredient Quinoa Tortillas are the easiest gluten-free tortillas with the perfect soft, flexible texture. Plus, they are loaded with plant-based proteins and fiber to keep you full and energized.
I have a passion for quinoa recipes, like my Quinoa Pancakes, Quinoa Cookies, and Banana Quinoa Muffins, and there’s a reason for that. Quinoa is one of the rare complete vegan protein sources. It means it contains all the amino acids you need in your body on a vegan diet.
Adding quinoa to your meals or desserts, like in my quinoa brownies or quinoa breakfast bake, is a great way to boost your amino acid profile.
But why turning quinoa into tortillas? It’s because I love flatbreads! I have developed a huge expertise in making them, from my Spinach Tortillas, Flaxseed Tortillas, or Chickpea Flour Tortillas, I have tried to make them with every single type of grain, cereal, or seed.
Ingredients and Substitutions
- Uncooked Quinoa – You don’t need quinoa flour for this recipe, just uncooked quinoa, and you can use white quinoa or red quinoa.
- Tap Water
Then, of course, you can add some optional flavoring, especially if you are new to baking with quinoa.
- Garlic Powder
- Sea Salt
- Paprika, Cumin, Turmeric
How To Make Quinoa Tortillas
These quinoa tortillas are the easiest tortillas recipe since they are made with only two wholesome ingredients.
Soaking Or Roasting Quinoa
Quinoa, even soaked for hours, always has a slight bitterness that some people don’t appreciate.
To cover the bitterness of quinoa, you can:
- Soak the quinoa in cold water for at least 3 hours or overnight.
- Roast the quinoa. To roast the quinoa, place the grains on a baking sheet and bake them at 350°F (180°C) for 10 minutes, stirring halfway, until golden and fragrant. Cool the quinoa down on a plate or bowl before using it in this recipe.
Making The Quinoa Wrap Batter
To make the batter, you need a high-speed blender. I am using a Vitamix pro that I set on speed 9-10.
In the blender jug, add quinoa and water. Blend on the high-speed setting until it forms a smooth and liquid batter.
Set it aside in a bowl while warming the non-stick pan.
Cooking Quinoa Tortillas
Warm a non-stick skillet or pan over medium-high heat. Rub the surface with olive oil using a piece of absorbent kitchen paper.
Scoop 1/4 cup of batter in the center of the pan, and using the back of a spoon or back of the measuring scoop, spread by applying a circular motion.
You can also rotate the pan, but it sometimes breaks the batter apart, and the tortillas won’t be as round.
Cook for 2 to 3 minutes on one side, then flip and cook for an extra 1 to 2 minutes on the other side.
Serving
You can serve these quinoa tortillas with any sweet or savory filling.
Sweet fillings that we love are:
- Peanut butter
- Almond butter
- Baby Jam
- Date Caramel
- Banana slices
- Dark chocolate chips
- Coconut
- Chopped nuts
The best savory filling for these quinoa crepes are:
- Lentil Taco Meat
- Fresh vegetables like avocado, lettuce, cucumber, and carrots.
- Make my vegan enchilada recipe.
- Cucumber dip
- Hummus
- Vegan Birria Tacos With Jackfruit
- Guacamole
- Mexican Black Beans
- Tempeh Meatballs
Storage
You can store the tortillas in the fridge, it’s better if you place a piece of parchment paper between each or they tend to stick to each other very easily. Store them for up to 3 days or freeze for later.
Frequently Asked Questions
Below are the answers to your most frequent questions about these quinoa crepes.
Yes, you can use the same amount of quinoa flour to replace raw quinoa.
Stir everything together in a bowl, then cook as the recipe is written.
You can add one teaspoon of vanilla extract and 2 to 3 tablespoons of sugar, and a pinch of cinnamon to turn these into quinoa crepes.
Or, add 1/4 teaspoon of garlic powder and a pinch of turmeric or paprika to make flavored quinoa wraps.
The warm quinoa tortillas can stick together.
First, cool down on a wire rack to evaporate the steam.
Then, if you want to stack them, make sure they are cold straight out of the fridge or place parchment paper between each to avoid them sticking together.
The batter splits in the pan if your pan is too hot or if you tilt the pan with a too-large angle, moving the batter too fast.
Spread with the back of your spoon for the best results.
The batter shouldn’t stick. If it does, it means you didn’t oil the pan enough or you are using a pan that doesn’t have a non-stick surface.
More Tortilla Recipes
Below I listed some more tortillas, flatbread, and crepe recipes for you to try:
Did You Like This Recipe?
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Quinoa Tortillas
Ingredients
- 1 ¼ cup Quinoa - uncooked
- 1 cup Water - at room temperature
Optional flavors
- ½ teaspoon Salt
- ¼ teaspoon Garlic Powder
Instructions
- Warning: you MUST use a non-stick crepe pan for this recipe, or the batter can stick to another pan surface!
- You can optionally soak the quinoa in a bowl for at least 3 hours to remove its bitter flavor and soften the grain, making it easier to blend. You can also roast the raw quinoa on a baking sheet in a preheated oven at 350°F (180°C) until roasted and fragrant. Cool down before using it in this recipe.
- Place the raw quinoa into a sieve and rinse under cold water to remove any dirt or impurities.
- Drain the quinoa and place them in the jug of your high-speed blender with the remaining ingredients water, and any flavoring you like: salt, garlic powder.
- Close the lid of the blender jug and blend on high speed – speed 9-10 of my blender – for about 1 minute or until the batter is smooth. The batter shouldn't be very thick, more liquid like a crepe batter. You may have to stop the blender, scrape the sides and repeat. The batter should be smooth, no bits or quinoa should be left.
- Transfer the batter into a mixing bowl and set aside the batter for 10 minutes to thicken. Meanwhile prepare the pan.
- Warm a non-stick pan under medium heat and spray olive oil all over the pan. You must use a little bit of oil on the pan, or the batter will stick to the pan and will break.
- Pour 1/4 cup of batter into the center of the pan and using the back of a spoon (or the back of the measuring cup), work in a circular motion to gently spread the batter from the center to the outside until it forms a 5-inch tortilla (12cm).
- Cook for 2 minutes on one side, then flip with a spatula and cook on the other side. Cool on a plate or a rack while you cook the remaining batter. Make sure you re-oil the pan between each flatbread.
- Cool the cooked tortillas on a wire rack. Don't stack the warm tortillas without adding a piece of parchment paper between each other or they will stick together. They tend to stick less when cold.
- Serve with an Indian curry recipe like my vegan butter chicken tofu recipe or lentil taco meat.
Storage
- Store in the fridge in a sealed box for up to 3 days, making sure the quinoa tortillas don't touch and overlap, or they can stick together. Rewarm in a warm non-stick pan or sandwich press if wrapped with filling.
- Freeze individually wrap and thaw at room temperature 3 hours before serving.
I loved them as they were, but decided to play around with them. Added green chilis and roasted corn. I think the possibilities are endless!
Great idea!!
I just want to thank you so much for this recipe. My family has a gluten and egg allergy. It is extremely difficult to find recipes that can accommodate both. I made this for the first time today. They were so delicious with peanut butter and j noam.
This was amazing!
They turned out so well and so delish with jackfruit taco mixture.
I only soaked it overnight. Will see what the difference is with roasting.
Will definitely make these on a regular now.
I know you have to soak, but if you’re going to roast it as well do you roast it before you soak it or afterwards? I can’t decide which way you mean. So delicious- they’re my new favorite thing to dip in hummus! They’re also delicious with almond butter and bananas. I can’t wait to try what they taste like when the quinoa has been roasted as well! Thanks so much for the clarification!
I would roast them before soaking them. Thanks for the lovely feedback.
I don’t use non-stick anything. I used a stainless steel frying pan & nothing stuck to the pan.
Did you oil the stainless steel?
Loved these, so much easier than making tortilla from Masa Harina but they taste remarkably similar. I don’t have a modern high speed blender but the batter came together perfectly smooth in my standard liquidiser. I just used a cheap non stick omelette pan and didn’t need to use oil. Such a good recipe and the easiest, most versatile ‘alternative’ tortilla I’ve tried. Bonus points for the protein content!
Can you use these on a veggie enchiladas? They will be baked after they are filled.
Yes, they would work in enchiladas!
This tortillas are amazing! They taste like corn, I been of corn since 10 years ago ( I’m a Mexican missing like crazy my food).
I use quinoa flour ( GoGo Quinoa brand ) I followed same measurements as recipe.
I’m sooooo happy thank you for sharing your recipe and website.
I made with red, white and black mixed and I thought the first ones I made with yellow quinoa came out perfect. It immediately starts cooking, so spreading evenly was hard. I used the biggest pan I have and made wraps with these. Amazing. I added onion, garlic powder, little cayenne and salt for flavor. I hate washing quinoa, other than that this is the best tortilla I have made!
I made this recipe tonight and am impressed! I soaked for 3 hours because that was all the time I had. I used turmeric, garlic powder granules, and cumin for flavoring 1/2 tsp each. Very tasty! I am thinking about using cinnamon and nutmeg to make pancakes!! The ones that I made thinner were better , and more fully cooked. Thanks so much for sharing this,
Joan