Description
This quinoa flatbread is a simple, healthy, and gluten-free recipe that transforms quinoa into a versatile, crispy, and flavorful flatbread. Perfect for pairing with dips, using as a wrap, or enjoying as a standalone snack, this recipe is a must-try for anyone looking for a nutritious bread alternative.
Ingredients
Scale
- 1 1/4 cups uncooked quinoa
- 1 cup tap water (for soaking)
- 1 cup tap water (for blending)
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 2 tablespoons parsley, chopped
- 1 tablespoon olive oil (plus more for cooking)
Instructions
1. Soak the Quinoa:
- Rinse the quinoa under cold running water to remove its natural coating (saponins) that can taste bitter.
- Soak the quinoa in 1 cup of water for 6-8 hours or overnight to soften the grains for easier blending.
2. Prepare the Batter:
- Drain the soaked quinoa and transfer it to a blender.
- Add 1 cup of fresh tap water, salt, garlic powder, turmeric, and paprika. Blend on high speed until the mixture is smooth and creamy, resembling pancake batter. If the batter feels too thick, add a little more water to adjust the consistency.
3. Add Herbs:
- Stir the chopped parsley into the batter for a fresh and herbaceous flavor.
4. Cook the Flatbread:
- Heat a non-stick skillet over medium heat and brush lightly with olive oil.
- Pour a small amount of batter onto the skillet and spread it evenly to form a thin circle.
- Cook for 2-3 minutes on one side, until golden and crisp around the edges. Flip the flatbread and cook for another 2-3 minutes.
- Transfer to a plate and repeat the process with the remaining batter, adding oil to the skillet as needed.
5. Serve:
- Serve the flatbreads warm with dips like hummus or tzatziki. You can also use them as a base for toppings like roasted vegetables, avocado, or tahini.
Notes
- Storage: Store the cooked flatbreads in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Freezing: These flatbreads can be frozen. Stack them with parchment paper in between, and store them in a zip-top bag for up to 1 month.
- Variations: Customize the flavor by adding spices like cumin, curry powder, or chili flakes. You can also mix in finely diced onions or spinach for additional texture and nutrition.
- Oil-Free Option: For an oil-free version, use a high-quality non-stick skillet to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Gluten-Free