Homemade Quinoa Tortillas | 2 Ingredient Recipe
2 Ingredient Quinoa Tortillas – Easy Homemade Tortillas!
Homemade tortillas?! Maybe you’re excited by the idea of learning how to make tortillas, or maybe you’re wondering why would I ever make tortillas at home? They’re pretty cheap to buy, and it’s WAY easier! …Or is it? This recipe isn’t just for EASY homemade tortillas, but also healthy, gluten free, QUINOA tortillas! Also, did I mention they’re vegan tortillas? And, you only need two ingredients to make them!
Okay, so you need quinoa flour, salt, and water—but water doesn’t count and you’ve probably even got salt at home already! Quinoa tortillas really have one main ingredient: quinoa flour. And, now you can find quinoa flour in most grocery stores, some health food stores, or online.
But, if you can’t find quinoa flour, it’s easy to make at home! Plus, taking a minute to make your own quinoa flour makes these easy homemade tortillas even more budget friendly.
For more easy recipes, download my FREE 1 & 2 Ingredient Recipes eBook!
Wait, Quinoa Tortillas Are a Thing?!
Who knew you could use quinoa to make quinoa tortillas?! Just like traditional flour and corn tortillas come from wheat flour and corn flour, quinoa can be ground into a tortilla-friendly flour. And, using this superfood ancient grain as a base makes it easy to whip up healthy, whole grain homemade tortillas!
Technically, quinoa is a ‘pseudograin’ because it’s really a seed. But, we classify it with grains because it cooks similarly and offers similar nutrients to other whole grains, like slow digesting, complex carbs, fiber, and essential vitamins and minerals.
Quinoa Nutrition & Benefits
Quinoa is rich in minerals like manganese, magnesium, and phosphorus, which play crucial roles in our bodies for our bone health, heart health, neurotransmitter functioning, and hormone balance. In fact, quinoa is one of THE best food sources of all three of these essential minerals! And, it’s a great gluten free ‘grain’ option.
Plus, quinoa is pretty unique among grains, because it packs a surprising superfood punch of protein. In just one cup of cooked quinoa, there are eight grams of plant-based protein—more protein per gram than any other grain. And, in one of these homemade quinoa tortillas, you get two grams of protein!
Homemade Quinoa Tortillas vs. Store-Bought
First off, you’re much less likely to find tortillas at most grocery stores that are rich in protein. I mean, getting some protein in my tortillas? That rules! It’s also tough to find truly whole wheat or whole grain tortillas that aren’t made from refined grains. And, it can be trickier to find store-bought tortillas that suit gluten free or vegan lifestyles.
Plus, choosing healthy tortillas can be hard when there are SO many out there with sneaky added sugars and other food additives! Many tortillas have a long ingredients list—not just two ingredients like these quinoa tortillas.
But, there’s one major benefit that this homemade tortilla recipe has on store-bought: you rarely see quinoa tortillas at the grocery store! And that means there just aren’t many healthy tortilla options out there that can compare to the rich nutrients in these homemade quinoa tortillas. By taking the bit of extra time to prep homemade tortillas, you can save some money AND pack more wholesome fuel into taco night!
NO Tortilla Press Needed
Plus, this really is an easy homemade tortillas recipe—no tortilla press needed. Just two ingredients, a skillet and a spatula! Flipping your quinoa tortillas might be tricky at first, but don’t fret if they aren’t perfect circles. Have fun with it and enjoy the whole grain homemade goodness!
Check out my 2-Ingredient Quinoa Tortillas video to see how this recipe is made!
Homemade Quinoa Tortillas
Ingredients
- 1 cup quinoa flour
- 1 cup water
- ¼ tsp salt
Instructions
- Whisk together your ingredients in a large pourable measuring cup or dish. Set aside to thicken for a few minutes.
- Preheat your skillet to medium heat.
- Once hot, spray it down well with cooking spray.
- Add 3–4 Tbsp of batter to the middle of your pan and immediately swirl your pan around to let the batter spread out evenly into a larger tortilla, around 4–5 inches.
- Allow to cook until the edges begin to lift off pan, about 90 seconds. Flip to cook other side until small brown spots start to show, about 1 minute, and then flip back to original side for an extra 30 seconds.
- Set aside on a cooling rack allow to cool completely before devouring. Any crisp edges will soften once cooled!
16 Comments on “Homemade Quinoa Tortillas | 2 Ingredient Recipe”
I can’t tell you how excited I am about this recipe!!!! This recipe is truly a win-win-win!! It is WAY easy to make!! Much easier than “regular” tortillas. I make pancakes, and it is no trickier to turn these than pancakes. I also used my 8-inch cast iron skillet and coconut oil. I just swirled the batter around to the size of the skillet. The tortillas are soft and malleable, and they don’t fall apart. They actually are what you would expect from a “regular” tortilla. Much easier to work with than cassava flour, and they are healthy with way more protein as a bonus! I already knew (from experience) that quinoa flour does very well for gravy and roux, almost exactly like wheat flour, so I decided to search to see about tortillas. I thought they were very tasty (maybe my quinoa flour is less bitter?). So, on the easy-texture-healthy-tasty scale, I give it a 10-10-10-10 (10/10). Thanks for the recipe!!!
Janine, this is fantastic to hear! We’re so glad that these homemade quinoa tortillas turned out well and that you’re enjoying them 🙂 Thanks so much for giving the recipe a try and sharing how it went with us!
Hi,
Mine did not work at all. The batter didn’t seem to spread and the texture looks very different from the ones is the picture. What could I have done wrong?
Hi Jo, I’m sorry to hear these quinoa tortillas didn’t turn out expected! It’s hard to know exactly what the issue might be without being there in the kitchen with you, but I’ll do my best to offer some ideas.
If your batter wasn’t spreading out when you swirled the pan, it’s possible that your batter was a bit thicker than ours. As with any flour, your specific type/brand of quinoa flour might’ve been different than ours, which could have produced that thicker texture in your batter. Perhaps your flour is somewhat denser, in which case you might want to use more water to thin the batter out (i.e., try 1 cup quinoa flour + 1 1/4 cups water). Or, start with less flour at first (i.e., 3/4. cup quinoa flour + 1 cup water). If it’s helpful for you, you can watch the process of how we made this recipe in this video to get a sense of what the batter consistency looked like for us: https://youtu.be/b2ylbawCJ-E
Since quinoa flour and water are the only ingredients, it’s tough to say what else the issue might be, besides the ratio of ingredient amounts! Some other things to consider are:
– heating your pan properly before pouring on your batter
– really giving the pan a good swirl once the batter is on there, so gravity will help it to spread outwards.
If the texture was off or different in your cooked quinoa tortillas, it’s possible they weren’t all the way cooked through (which could also be related to the thickness of your batter). Perhaps give it another go by trying to thin out your batter and see how it turns out? I hope some of these ideas can be useful! 🙂
So fun to make & I love being in control of the ingredients. No unnecessary additives! Definitely different than store-bought but perfect for me
Yes, Francis – these quinoa tortillas are different than store-bought for that very reason: no unnecessary additives! Thanks for trying the recipe, we’re glad to hear it’s working well for you 🙂
Hello can we use quinoa and blend it in blender with the same amonut of water
Hi there, you can use quinoa to make your own quinoa flour – simply place dry quinoa in a food processor or blender until you’ve got a fine powder! This video shows you how 🙂 https://youtu.be/pZj_RDFaY7w?t=14
Then, after you’ve made your quinoa flour on its own, you can use that flour in the recipe as directed!
I have read to toast the quinoa flour… do you need to do this for these?!
Hi there, when we made this recipe we did not toast the quinoa flour, although it can depend on the brand of quinoa flour you use and your personal preference. For some who’ve made this recipe, they’ve reported a bitter taste (either because of the brand of quinoa flour, or their own personal taste preferences) – in which case toasting your quinoa flour can be helpful! However, in our experience it’s not necessary and we enjoy the flavor of the tortillas.
Can you make these ahead of time and refrigerate?
These quinoa tortillas are definitely best enjoyed fresh, but yes – you can prepare them ahead of time and store in an airtight container for a few days! You can try storing in the fridge, but they may even be better stored at room temperature so they don’t get soggy. You’ll have to see which works best depending on the temperature/humidity where you live! 🙂
Thank you!
🙂 🙂
Re: 3rd step in instructions: “…spray it down well”. What do you want us to spray the hot pan with? A cooking spray? Then the caloric calculation is wrong. If water, that could work. Which is it?
Sorry about the lack of clarity there – yes, the 3rd step is referring to spraying down the hot pan with cooking spray.
And the nutritional information is provided per 1 quinoa tortilla, made with quinoa flour, water, and salt. Since the recipe is made with 1 cup of quinoa flour, which contains around 440 calories, and the recipe yields about 10 tortillas total, that is where the caloric value of 44 calories per quinoa tortilla comes from.