Quinoa and Dill Flatbread

Quick Bread - Bread

A great way to use quinoa! It can be used as a crust or flatbread, made into a main dish, side dish, or appetizer! This is one that works well and can be easily changed with the herbs you have on hand or in your garden. We are starting clean-eating this week and tweaked some recipes. This can also be used as a pizza crust, topped with hummus, bruschetta, pesto, or even egg/tofu salad. It's great for any gluten-free, dairy-free, vegan, or vegetarian diet.

Brief

Prep 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 16

Yield: 16 wedges

Quinoa and Dill Flatbread

Ingredients

cooking spray

1 ½ cups quinoa

2 cups water

or more as needed

¼ cup olive oil

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh rosemary

½ teaspoon salt

1 pinch ground black pepper

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray.

Step 2

Pulse quinoa in a food processor until ground into flour 3 to 5 minutes.

Step 3

Combine quinoa flour water olive oil dill rosemary salt and pepper in a bowl. Whisk adding more water if needed until combined. Divide dough evenly between the prepared cake pans.

Step 4

Bake in the preheated oven until tops are golden about 20 minutes. Cut into wedges.

Nutritional Information

Quinoa and Dill Flatbread

Servings Per Recipe:16

Calories: 89.1

% Daily Value *

Protein: 2.3g 5%

Carbohydrates: 10.3g 3%

Dietary Fiber: 1.2g 5%

Fat: 4.4g 7%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 41.2IU 1%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.4mg 1%

Folate: 30.1mcg 8%

Calcium: 10mg 1%

Iron: 0.8mg 5%

Magnesium: 32.2mg 12%

Potassium: 95mg 3%

Sodium: 74.8mg 3%

Calories From Fat: 39.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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