First, rinse the ½ cup of quinoa. Pour the rinsed quinoa into a medium sauce pot and turn on high. Add a bit of olive oil, salt and pepper. Toast until the water evaporates, you hear crackling sounds, and you start to get a nutty smell. Add 1 cup of water, bring to a heavy boil, and then cover the pot and turn down to low for 15 minutes. Check if done by fluffing with a fork. If it remains uncooked, cover and keep cooking on low. If there is still some water but looks mostly cooked, uncover and keep on low, fluffing every few minutes so the water evaporates. When done, remove from heat and keep covered.
When you’re ready to make the sopes, preheat the oven to 450º.
In the stand mixer, or in the largest bowl you have, mix the cooked quinoa, 2 tsp of olive oil, and the lime zest and lime juice. While the machine is on (or while you continue to mix the ingredients), add 2 tsp of salt, then add the 2 cups of masa harina, and then add the 2 cups of water (slowly, in case you don’t need the full two cups). The batter should hold together well, be a little bit sticky, and well-combined. Make sure it’s flavored right – add a bit more salt if it needs it.
Pre-heat a large, flat skillet with 1 tbsp olive oil and heat on medium heat.
Divide the batter into eight pieces. Form patties of ¼” to ½” thick.
Add the patties (four at a time) to the griddle/skillet. Cook for a few minutes on each side until they brown. Place the patties on a sheet pan, covered in tinfoil or a baking mat.
Bake for 12-15 minutes, until they are firm in the center.