In a bowl, combine masa harina, quinoa, salt, 1 ¾ cup warm water and lime zest. Mix well and knead with your hands until a Play-Dough like texture is achieved. Add water as needed 2 tablespoons at a time. If you get cracks in the dough when you flatten it you need to add more water.

Shape dough into golf ball sized balls and cover with a damp towel while you are working.

Heat a griddle, cast iron skillet or other large skillet to medium.

Flatten tortillas using a tortilla press, heavy pot or rolling pin.

Cook for 1 to 2 minutes per side, or until the surface appears dry. Place on a plate and cover with a clean damp dish cloth and foil to keep warm. Store leftovers in a sip lock back and the refrigerator and reheat prior to serving. (Tortillas will be most pliable when fresh.)

If you don't want to use all of the dough at once, it can be refrigerated for up to five days. Simply add a bit of additional water (¼ cup) to the mixture and cover.