Simple 2 ingredients Quinoa Flatbread recipe, super easy to make, healthy, oil free, gluten free and loaded with protein. Top with your favorite whole foods, no processed ingredients, no sugar and always vegan.
I’ve been making this quinoa bread for quite some time now and not sure why I haven’t shared the recipe until now. Maybe because I assumed it was too simple to need a recipe but so many of you asked for it once I shared it in my Facebook stories that I finally photographed it and wrote an entire post about.
As easy as this recipe is, there are a few key factors to guarantee its success every single time and that starts with the batter.
The Batter:
We are looking for a smooth and creamy batter that looks like pancake batter. For that we have to make sure to blend it enough so the quinoa seeds are completely processed together with the water.
Quinoa Flatbread Seasonings:
Everything but the Bagel Seasoning <—my Fave!
SuperSeed: hemp, sesame, pepitas, sunflower, poppy, flax
Sea Salt
Italian Seasoning
Mexican Seasoning.
Whatever version you decide to go for just make sure to sprinkle your seasonings on top before baking so they all cook nicely together.
Quinoa Amaranth Flatbread:
Get creative if you feel like it and include amaranth in the recipe at a half and half ratio following the same recipe below.
Quinoa Pizza Crust:
Yes you can! After 15 minutes of baking remove the flatbread from the oven and add your pizza toppings. Pop it back into the oven for another 10 minutes or so until your plant-based cheese has melted.
Topping Ideas:
Deconstructed Mushroom Lettuce Cups
Slices of Tofu Parmesan
How to Make Easy Quinoa Flatbread:
- Soak the quinoa for 15 minutes in hot water while your oven is preheating.
- Blend quinoa and water until a smooth batter forms.
- Spread thinly on a parchment lined baking sheet and bake for 20-25 minutes until golden brown and crisp around the edges.
Quinoa FlatBread Crisps:
To make crisps instead make sure to cook the flatbread 5 to 10 minutes longer than the instructions suggest until the crust gets super crispy. Remove from the oven and allow to cool completely before breaking it into bite size crisps to add to salads or just to snack on.
Storage:
Quinoa bread stores well up to 3 days in a glass container covered with a tight lid or a reusable plastic storage bag.
Good to Know:
Quinoa, pronounced KEEN-wah is one of the healthiest and most nutritious foods on the Planet. It is a complete protein containing all 9 essential amino acids, also high in antioxidants, B vitamins and fiber with a low glycemic index. Add 8 to 12 grams of protein per cup and quinoa is an absolute nutrient powerhouse. Even Nasa scientists are analyzing it as the perfect crop to be grown in outer space. Consider me super impressed!
Let’s make this + a pot of our famous vegan Zuppa Toscana!
Quinoa Flatbread
Simple 2 ingredients Quinoa Flatbread recipe, super easy to make, healthy, oil free, gluten free and loaded with protein.
Prep Time 3 minutes
Cook Time 20 minutes
Soaking Time 15 minutes
Total Time 38 minutes
Servings 2 people
Calories 313kcal
Ingredients
- 1 cup white quinoa
- 1 cup + 1 tbsp hot water
- 1 pinch sea salt OPTIONAL
Instructions
- Preheat your oven to 425”F.
- Add the quinoa and the hot water to a bowl and allow to soak for 15 minutes.
- Transfer to a powerful blender, add a pinch of sea salt and process until a creamy batter forms, much like a pancake batter.
- Line a large rimmed baking sheet with parchment paper.
- Pour the quinoa batter in the middle and using a spatula spread it thinly and evenly towards the sides of the baking sheet. (You can shape it into a round 11 inch circle or a simple rectangular shape, whatever you prefer.)
- OPTIONAL: sprinkle 2-3 tablespoons of my everything but the bagel seasoning over the top.
- Bake the quinoa flatbread for 20 to 25 minutes (no need to flip it) until golden brown and crisp around the edges. The longer you cook it the crisper it will get so make sure to check after 20 minutes.
- Serve topped with sliced avocados, tomatoes, leafy greens or use it as a pizza crust.
Nutrition
Calories: 313kcal | Carbohydrates: 55g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 479mg | Fiber: 6g | Calcium: 40mg | Iron: 3.9mg
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Super easy recipe and really, really tasty. I wasn’t sure about it at first with the 2 Ingredients list but so happy I gave it a try. Awesome way to eat up that quinoa every day. Trying it as pizza crust next!
I liked this. Mine came out pretty dark and I was worried it was burning. I’m wondering if my oven runs hot. I made my own everything bagel seasoning, heavy on the garlic, and really liked it. Ate some with avocado and roasted veggies and some with hummus and veggies. Definitely want to try it again. I might put fresh garlic in the blender with the quinoa. So cool that I was eating something that felt like bread or a cracker and was nothing other than quinoa. Thanks!
Yes it could be that your oven runs hot or that you spread the mixture a little bit thinner than I did. It’s impossible to make it 100% the same every time so keep a close eye on it, cooks so fast.
I’ve made this twice, I found when it cools it loses its crispiness. Today, I tried again and made it a bit thinner, it was delish when it first came out but after cooling was too hard. Any suggestions?
Hi Natasha, this flat bread is meant to be eaten fresh if you want the crispness. Also, allowing it to cool on a cooling rack will help maintain the crisp bottom longer.
Could I use quinoa flour instead of whole quinoa?
Hi Justin, i really can’t say for sure as I never experimented with the flour. In theory it should work just fine but don’t know what the exact ratio should be. I’ll report back when i try this idea.
I was wondering if u could use leftover cooked quinoa for this recipe.
I haven’t experimented with cooked quinoa. Technically it should work, just not sure what the exact water to quinoa ratio should be. I’ll update the recipe notes once i test it this way!