Place the quinoa in a bowl with enough water to cover it by about one inch. Rub the quinoa vigorously between your palms in the water. After a few seconds, the water will become cloudy from the saponin, a bitter protective coating on the seeds, being rubbed off. Empty the bowl of water, straining out the quinoa, and repeat two more times. I use a fine mesh strainer for this. When the quinoa is strained the final time, rinse it under running water.
Combine the rinsed quinoa, broth, paprika, chili powder, garlic powder, and onion powder in a small saucepan over medium heat. Bring to a simmer, cover, and reduce the heat to maintain a steady low simmer. Cook for 20 minutes. The quinoa is done when the seeds look like curly-q's.
Pile the quinoa into a large bowl and stir in the corn, black beans, tomatoes and lime juice. Add salt to taste.
Spread the hummus on each tortilla, thinly cover with spinach leaves, and spoon about 1/3 cup of the quinoa mix on top, in a heaped row. The quinoa mixture should be slightly off center. Fold the bottom of the tortilla up over the quinoa. Next fold the shorter side over the quinoa, and roll up tightly. Use a toothpick to hold it closed.