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Rinse the quinoa a few times then transfer them to an airtight container, add at least 3-4 times of water, and let them soak in the fridge overnight. Important step! Do not skip!
The next day, discard the soaking water, rinse one more time, and transfer to a high speed blender.
Add the fresh cup of water, you can keep them plain as is or add anything else you'd like, vegetables for colors, spices, seasonings, etc. ything else is optional, you can add extra vegetables to give them more nutrients and colors – beetroot for pink, spinach for green, turmeric for yellow, etc. You can also season them to be either savory or sweet – for savory wraps, you can add salt, paprika, cumin, garlic, or onion powder; for sweet, brown sugar, cinnamon, vanilla extract, cocoa powder… the possibilities are endless!
Blend until completely smooth, it should be a fluid batter, not too thick or sticky.
Use a large nonstick pan, depending on the type of pan you're using, add oil if needed.
Heat the pan sufficiently over medium-high heat, then lower to medium, add the batter and quickly spread it out evenly, the amount of batter you add here depends on how big you want your tortilla to be!
Let the batter cook for 4-5 minutes, until the top is dry and the bottom has come loose and easily movable, slide a spatula underneath, flip, and cook for another minute or so.
Repeat until you finish all the batter, this amount can make 3-4 large tortillas and more if you make them smaller.
Add any fillings you like and enjoy!
Notes
For storage, these wraps can keep in the fridge for one day, after that they start to get a little harder, the best way for long-term storage is freezing. Let the tortillas cool down then freeze them in a stack with a piece of parchment paper between each two tortillas, wrap the whole stack with food wrap, keep them in the freezer. And whenever you need one, thaw and reheat them in a pan over medium heat, they’ll become nice and soft again!