Crispy at the edges, soft in the middle, and packed with plant protein — this quinoa flatbread is the kind of healthy staple you’ll make on repeat. Made from just soaked quinoa blended with water, it needs no flour, no eggs, and no fuss. Top it with hummus, fold it around roasted veggies, or tear it into warm triangles for dipping — it does it all. If you love wholesome vegetable-based bakes, our pumpkin and sweet potato fritters and creamy zucchini soup make perfect companions, and you can find more whole-grain inspiration at allrecipes.com.
Ingredients
- 100 g (1/2 cup) quinoa
- 200 ml (3/4 cup + 1 tbsp) water
- 60 g (2 oz) carrot, finely grated
- Fresh herbs, chopped
- Spices to taste
- 2 tbsp olive oil
Instructions
- Soak the quinoa for a few hours, then rinse well.
- Blend the quinoa in a blender until smooth, then stir in the finely grated carrot, chopped herbs, spices, and olive oil; mix until combined.
- Cook like thin pancakes on a hot skillet, a couple of minutes per side, until golden and set.
Tips
- Rinse the quinoa thoroughly after soaking to remove any bitterness.
- Keep the batter thin and spread it evenly in the skillet so the flatbreads cook through and crisp at the edges.
- Cook one flatbread at a time over medium heat, and serve it warm next to our healthy cottage cheese burger for a complete light meal.
Nutrition: per 100 g: 168.4 kcal, protein 6 g, fat 3.6 g, carbs 25.9 g. Quinoa is a complete plant protein — read more about whole grains at usda.gov.