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.)
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.