Ingredients

The following ingredients have 1 Servings
  • 1 cup quinoa – uncooked
  • ½ cup + 1 Tablespoon unsweetened plain plant milk
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt

Instruction

  • Preheat the oven to 425 degrees F.
  • Line a 14 x 20 baking sheet with parchment paper (or use a silicone baking mat). Invert the parchment paper and trace an 11-inch diameter circle in the center of the parchment paper to use as a pouring guide.  Flip the parchment paper over and place onto the baking sheet. You should be able to see the circle from the other side.  Note:  This step is not required, but for some it can be helpful.
  • Place the dry quinoa in a fine mesh strainer and rinse the quinoa really well with running water for two minutes. This removes the bitterness from the quinoa.  Shake to drain excess moisture.
  • Add the rinsed quinoa, plant milk, baking powder, and sea salt into a high-speed blender and blend on high for one minute. When using our Vitamix, we use the tamper tool to help move the batter along until it was able to blend on its own. If you don’t help it along, then the batter doesn’t completely mix well and become smooth.  The batter should be smooth without any visible quinoa remaining. With a Vitamix, it may take a little longer to completely blend the quinoa, about 2 minutes.  Reference the photos to review the consistency.  Additionally, since this is a small amount of batter, use the smaller Vitamix container.
  • The batter consistency is key here. Since quinoa has slight variations of “dryness” depending on how old it is, you need to pay attention to the thickness of the batter.  The batter should be somewhat thick, but pourable with the help of a rubber spatula to get it onto the parchment lined baking sheet. If the batter appears overly thick, then add a teaspoon (+) of plant milk to loosen it up. 
  • Drop the batter into the center of the circle that you drew on the parchment paper. Once you get pretty much get ALL the batter out of the high-speed blender, take a rubber spatula and start to spread it out.  Working from the center, gently pushing the batter outwards until you reach the outline of the circle.  The batter should be spread thin.  Reference the photos on the blog post for reference.
  • Place the quinoa flatbread into the oven and bake for 15 minutes.
  • After 15 minutes, remove the quinoa flatbread from the oven, then using a thin edged spatula, gently loosen the bread from the parchment paper, flip over, and then return to the oven for another 4 to 5 minutes for chewy.  Bake 6 to 7 minutes for crispy,  6 minutes for crispy, 7 minutes for crispy and crunchy.
  • Enjoy!
  • See additional recipe variations.