Quinoa Flatbread (Gluten-Free, Dairy-Free)

This easy quinoa flatbread is naturally gluten- and dairy-free, made with soaked quinoa and baked to crispy-edged perfection. Flavoured with rosemary, olive oil, and sea salt, it’s the perfect side for soups or a base for your favourite toppings.

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Course: Lunch, Side Dish

Keyword: Dairy Free, Gluten Free, Simple, Vegan

Prep Time: 10

Cook Time: 20

Soaking Time: 15

Servings: servings

Calories: 162kcal

Equipment

Ingredients

1 cup quinoa
2 cups boiling hot water
1 generous pinch Celtic Himalayan, or Colina sea salt (for soaking)
½ cup water for blending — adjust as needed
½ tsp fresh or dried rosemary optional but recommended
Sea salt flakes for topping — essential for flavour
Extra virgin olive oil for greasing and drizzling — essential for flavour

Instructions

Soak the Quinoa:

Combine the quinoa, hot water, and soaking salt in a bowl. Let it sit for 15 minutes. Then drain well using a sieve.

Blend:

Add the soaked quinoa to a blender with ½ cup water. Blend until you achieve a thick, spoon-spreadable batter. Add a splash more water if needed to loosen.

Flavour It:

Stir in the rosemary. This adds a lovely depth to the bread but can be omitted if using other toppings.

Spread on Tray:

Line a baking tray with parchment paper. Drizzle or spray with olive oil. Pour on the blended mixture and spread into an even, thin layer with the back of a spoon.

Top:

Drizzle a little more olive oil over the top and sprinkle generously with sea salt flakes.

Bake:

Bake in a preheated oven at 190°C (375°F) for 20 minutes or until the edges are crisp and golden.

Serve:

Slice and serve warm. Great with soup or dipped into hummus or tahini.

Nutrition