1 cup of quinoa
1 1/2 cups of water
1 cup of all-purpose flour
1 tablespoon of baking powder
1 tablespoon of olive oil
Rinse the quinoa in a fine-mesh strainer to remove any debris or bitterness.
In a medium saucepan, bring the water to a boil. Add the quinoa and a pinch of salt. Reduce the heat to low, cover the saucepan, and let the quinoa simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
Let the quinoa cool for a few minutes, then transfer it to a large mixing bowl.
Add the flour, baking powder, and olive oil to the bowl with the quinoa. Stir the ingredients together to form a dough.
Divide the dough into 8-10 small balls. On a lightly floured surface, roll out each ball of dough into a thin circle, about 6 inches in diameter.
Heat a large skillet over medium heat. Once the skillet is hot, add the pita rounds, cooking them for 2-3 minutes on each side, or until they are lightly browned and crispy.
Serve the quinoa pita warm, with your choice of fillings and toppings.