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.
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!
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!