Our favorite method for this dish is to microwave the quinoa mixture while heating the tortillas in the oven.
- Conventional oven | 20–25 minutes
Heat the oven to 425°F.
Quinoa mixture: Remove the plastic from the tray and add the tomatoes. Cover the tray with foil and bake for 10 minutes. Stir, re-cover, and bake for 10 to 15 minutes more, or until heated through.
Tortillas: On a sheet pan, arrange 6 tortillas side by side. Reserve the rest of the tortillas for another use. Bake for 1 minute, turn the tortillas over, and bake for 1 to 3 minutes more, or until just pliable and warmed through.
- Microwave oven | 6–8 minutes
Quinoa mixture: Remove the plastic from the tray and add the tomatoes. Place a damp paper towel over the top of the tray and microwave for 3 minutes. Stir, re-cover, and microwave for 3 to 5 minutes more, or until heated through.
Tortillas: Arrange 6 tortillas, slightly overlapping, on a plate and cover with a damp paper towel. Reserve the rest of the tortillas for another use. Microwave for 20 to 30 seconds, or until just pliable and warmed through.