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DEFEND YOURSELF
FROM THE INSIDE OUT!

Quinoa Flatbread


 
At the beginning of the shutdown, I couldn't find quinoa. I couldn't find rice, I couldn't find oats... I did find some barley which was good, but that was about it.

That was about the first week or so, and then quinoa started to re-appear. Well, I was pretty happy to see it and bought a good amount of it - no, not hoarding - but mayyyyyyybe just a little more than I needed!!!  (I spent more than I usually do on it too... grrrr.)

Do you have quinoa that you'd like to use and are tired of having it just steamed?

Are you trying to stay away from gluten, or would just like to reduce the amount you've been eating lately?

This quinoa flatbread is a great option. It cooks up crispy on the outside and chewy on the inside. It doesn't taste like quinoa, it's really pretty neutral. It's full of protein and fiber instead of empty carbs.

And it's versatile - you can use it as pizza crust with tomato sauce and cheese. Or how about a green pizza using Power Pesto, broccoli, mozzarella and oregano? Or a mushroom pizza using garlic, olive oil, sauteed mushrooms, rosemary and Parmesan. Want something to dip into your Power Hummus or Romesco - this makes great little "pita" chips. Just break it up after baking it to a crispy finish. Serve it as a herbed flatbread with your salad or soup. Sometimes I just eat it as it comes out of the oven!!!

I hope you like it!


 

Quinoa Flatbread 

Makes - Approximately 1 larger (12") or 2 smaller (6") flatbreads

Prep Time - 5 minutes (plus overnight soaking*)
Cooking Time - 25 minutes

Ingredients - 

- 3/4 cup quinoa, uncooked & soaked overnight
- 1/4 cup water
- 1 tsp baking powder
- 1 tsp sea salt
- olive oil
optional additions - any
- 1 garlic clove
- rosemary, oregano, other spices (1-2 teaspoons)

Instructions -

1. The night before preparing the bread, measure out your uncooked quinoa, place in a glass bowl or large jar, add water (at least twice as much as the quinoa,) cover & let soak overnight.*

2. The next day the soaked quinoa should have absorbed most of the water. If not, drain it then rinse & drain it again & set aside.
(If you decide that you'd like to save the soaked, rinsed and drained quinoa for one more day, that's ok. Just make sure you cover and refrigerate it. I wouldn't hold it for more than 1 extra day.)

3. Preheat the oven to 425°F. Line a cookie sheet with parchment paper, drizzle some olive oil on parchment, set aside.

4. In a blender, combine soaked quinoa, water, baking powder & salt. (Peeled, whole garlic and/or any other spices can put in now too.)

5. Blend until a smooth batter is formed. (This is important - you want it to be smooth, smooth, smooth.)

6. Pour batter onto your oiled parchment paper. Using your hands or a spatula, spread and shape your batter until about 1/2″ thick. You can do a round or oval shape, whatever you like.



7. Bake for 15 minutes. Carefully flip the crust over and bake for 10 more minutes.
(If you want to put pizza toppings, this would be the time, before you bake it for the additional 10 minutes.) 

Notes -

*The overnight soaking is a mandatory step. When it soaks, it will blend up to a smooth batter, which is what you want...

If you're not going to eat it right away and you want to use it for pizza, I would only bake it for about 5 additional minutes before storing it and then put your toppings on when you plan to eat it.)

You can eat this right away or store the cooked crust in an air-tight container in the refrigerator for up to 1 week.
Once it cools, it becomes less crispy and more chewy.
You can re-heat in a 375 F oven until the crust (and toppings if you're putting them) are warmed and crispy.

Quinoa is really a seed, not a grain. You can use it simply as you use rice, as a side dish, as a salad base and many other ways.

It's high in protein, gluten-free and is one of the few plant sources that contains sufficient amounts of all nine essential amino acids (meaning it's a complete protein!)

And as if that wasn't enough - it's high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosporus and vitamin E. It is also antioxidant. 

It contains a high amount of quercetin which has anti-inflammatory, anti-viral, and anti-depressant effects.

It has a low glycemic index so it doesn't raise your blood sugar. 

With all of these positive properties, you can see why it was flying off of the shelves when people were thinking we wouldn't have food available!!!

Cheers.

Barbara


 
Any questions? Feel free to contact me.
Remember to SMILE... remember to BREATHE!
Here's to your HEALTH!
Copyright © 2020 To Life - To Health, All rights reserved.


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