Homemade Whole Wheat Tortillas & Quinoa Taco Filling

I love fresh tortillas! I don't love the processed flour in them. When a friend of mine gave me a recipe for tortillas, I knew I had to try making them with whole grain flour. Here is the fruit of my effort.... soft, wholesome tortillas!

1 3/4 cup whole white wheat flour or whole wheat pastry flour (teff or almond flour might also be an option here for my gluten free people)
1/4 tsp yeast
Pinch of raw sugar (to activate the yeast; they eat it, not you!)
3/4 tsp salt
1 Tbsp coconut oil (optional)
1/2 cup hot water (about 105 degrees)

Whisk flour, yeast, sugar, and salt together in a bowl. Cut in shortening or coconut oil with a pastry blender or by crisscrossing two knives. Add water and stir well until it begins forming a clump of dough. Turn onto well floured surface and knead for a few minutes until it forms a nice soft, smooth dough. Let rest for 15-20 minutes. Cut dough into 8 pieces and flatten in a tortilla press, or roll out very thin with a dough pin.You should be able to see light through it. Cook on a griddle pan or cast iron pan heated on medium heat for about 30 seconds to 1 minute on each side. put in tortilla container or under a towel to keep warm until serving.

Quinoa is a superfood, a source of complete protein, is rich in iron and fiber, and is extremely versatile. I use heirloom red quinoa here as a ground beef replacement for tacos!

1 cup heirloom red quinoa
2 cups water
2 tsp Vegetarian Express Beef Style seasoning
1/2 tsp cumin
1/2 tsp paprika

Cooked method: Bring the 2 cups of water to a boil. Add quinoa and seasonings and cook on medium low heat for 15 minutes or until qunioa is soft and all water is gone. You may need to add a bit more water if the qunioa isn't as soft as you'd like after the water is gone.

Sprouted method: Combine all ingredients in a bowl and stir well. Let stand overnight, or until all water is absorbed.