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.
Hi!
Silly question perhaps, but if I roast, do I not then have to soak? Or do i roast then still soak?
Thanks!
You must soak the grain to soften the quinoa or it won’t blend well.
Question: can you make the batter ahead of time We are tent campers and thus don’t have access to high speed blender.
I am not sure, I guess it could change in texture as the quinoa fiber will soak up the liquid and thicken the batter
110% awesome recipe, can’t believe you can do that with quinoa
This sounds great but have a question. I overbought quinoa flour. If I use it instead of the soaked quinoa, should I toast the flour to avoid bitterness? Thanks for sharing this recipe
Quinoa flour is not made from grounded quinoa, there few other steps that make in thinner, lower in fiber too so it won’t work as a swap 1:1. I am not even sure it could bind the liquid into a tortilla.
So simple and amazing taste.
I was able to make about 10 from the portions mentioned.
Must let it soak a couple of hours before.
Just delicious .
Had to experiment a bit to get the batter thin enough and the pan at the right temp but once I got the sweet spot it was good for about two amazing, perfect tortillas. Might do flavors next time as they are a bit too earthy for my liking if made plain. Thanks for the idea!
Thanks for sharing & allowing us to get the full recipes. This is what helps us strive & thrive. Thanks for your kindness.
Splendid recipe ! Perfect every time
Thank you!
Can I make larger sizes?
I don’t think they will flip very well, they may break
This is the best tortillas I made recently that are gluten free! I read all comments on your tiktok and inatagram and wasn’t sure about it as some people says it stixk to their pan. I used a Tefal pan like yours and it was amazing thanks for all you do
Why you don’t use black quinoa? For the final colour or for some taste reason? I have only mixed quinoa (white, red and black), do you think is possible to do them with that mix? Thanks
You can use any quinoa variety as mentioned in the post. Enjoy