• 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.