Instructions

• Place the quinoa in a bowl and cover with tap water. Place a plate on top of the bowl and soak it at room temperature for at least 2 hours (or overnight).
• Place the soaked quinoa into a sieve and rinse under cold water. Add the drained quinoa into a high-speed blender along with the spinach, water, salt, and garlic powder.
• Blend until you achieve a smooth batter. The batter should be thin and no pieces of quinoa should be left whole at the end. Transfer the batter to a mixing bowl.
• Warm a non-stick skillet over medium heat and spray with cooking oil. Pour ½ cup of the batter into the center of the skillet, and using the back of a spoon, work in a circular motion to gently spread the batter from the center to the outside edge until it forms a 5 in (12 cm) tortilla.
• Cook for 2 minutes on one side, then use a rubber spatula to flip over, cooking for 1 minute on the second side.
• Set the cooked tortillas down on a wire rack to cool. Don't stack them warm without adding a piece of parchment paper between them or they will stick together.