Chia and Quinoa Flatbread

Preparation time 10 min
Cooking time 40 min
This recipe keeps for 3 days

Ingredients (5 servings)

Other

• 1 cup Quinoa, uncooked (tricolor)
• 2 cup Water (for step 1)
• 3 tbsp Chia seeds
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 3/4 cup Water (for step 3)

To serve

• 4 stalks Green onion (chopped)
• 1 cup Hummus
• 1/2 cup Crispy Chickpeas, oil-free

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Instructions

1. Cook quinoa
   Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine the rinsed quinoa and water and bring to a boil over medium-high heat. Then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork.
2. While quinoa is cooking, preheat the oven to 180C (360F) and line a large baking sheet (or more, as needed) with parchment paper.
3. Once quinoa is cooked, stir the chia seeds, salt, oil and remaining water. Stir to combine.
4. Prepare the dough
   Using a vertical blender, process the mixture until half of the quinoa is mashed. The end result will look like a sticky paste with quinoa texture. Let it cool for 5 minutes.
5. Scoop 1/4 cup mounds of dough onto the prepared baking sheet(s), leaving enough space between them. Lightly oil your hands to prevent sticking and press down on each mound with the palm of your hand until the dough forms a small round shape, approximately 13 cm (5 inch) in diameter and 3 mm (1/8 inch) thick. Shape the edges with your fingers so the circles are even.
6. Bake the flatbread
   Transfer the baking sheet(s) to the preheated oven and bake for 20 to 25 minutes until the edges are lightly firm to the touch. Using a spatula, carefully transfer each to a cooling rack where they’ll firm as they cool.
7. To serve, top each bread with approximately 1 1/2 tbsp of hummus and crispy chickpeas, sprinkle with chopped onion and seasonings. Enjoy!
8. How to store
   You can refrigerate leftover flatbread in a sealed bag for 3 to 4 days or store in the freezer for up to 1 month.

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Nutrition

One serving contains 214 calories, 6 grams of protein, 11 grams of fat, and 25 grams of carbohydrates.

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