Three ingredient Quinoa & Onion Flatbread
We have received a lot of requests from our community to share some simple home-made recipes during the coronavirus lockdown, for some additional nourishment and inspiration.
We are releasing a series of super simple, budget bulk recipes that are versatile and go a long way during the time of lockdown and beyond. It is an opportunity for us all to be more resourceful, creative, and innovative while adding some smart wild hacks for extra immunity and nourishment. This simple three-ingredient quinoa flatbread takes 20 mins to make, stores well and is a great base for a variety of dips, spreads. Enjoy!
Serves 2 (feel free to bulk up the recipe and make a bigger batch)
225g of fresh onion, roughly chopped
180g dry quinoa
Fresh rosemary, black pepper or olives (optional)
Preheat the oven to 180C. In the meantime, peel and chop the onion. Add onion, quinoa, and salt to the high-speed blender, such as Vitamix and blend well using a tamper stick. Add a couple of tablespoons of water if the consistency of the dough is too thick to blend, but generally, the thicker the better!
Lay an oven tray with baking paper and grease it with a small amount of coconut oil. Spread the dough equally, 0.5-1cm in thickness. Sprinkle fresh rosemary, freshly cracked black pepper or finely chopped olives on top (optional). Bake for 15 mins on one side, flip and bake for further 5 mins.
Enjoy fresh with extra virgin olive oil and wild seaweed tartare or wild garlic pesto!
Joel & Aiste