• 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!

Storage & Freezing

• Homemade quinoa tortillas are best enjoyed fresh, but you can store leftovers in a sealable bag or airtight container at room temperature 1-3 days.
• If you live in a more hot and humid climate, you can also try storing them in an airtight container in the fridge for 2-3 days, so they don’t get soggy.
• To freeze quinoa tortillas, first allow them cool completely, then wrap each tortilla individually in parchment paper or foil. Transfer wrapped tortillas to a freezer-safe bag, seal it up, and freeze for up to 3-4 months.
• When you want to use your frozen tortillas, let them thaw in the fridge or at room temperature, then reheat on a low temperature in the oven (or microwave.)