Quinoa Flatbread Recipe

Shoutout to my sister Kylie for this amazing recipe that I make at least once a week!

This is my favorite thing to have for breakfast. I like to top it with avocado and sliced cucumber or a fried egg or Kite Hill vegan cream cheese and capers! For a quick lunch it makes a great base for a flatbread pizza or a sandwich.

• 1.5 cup Quinoa rinsed well (optional soak for 4hours)

• 1.5 cup filtered water

• Salt to taste

• Blend on high for 1 minute or until completely smooth.

• In a parchment lined Pyrex spread the mixture evenly.

• Top with any seasonings and salt to taste. (Poppy seeds, sesame seeds, rosemary, garlic granules, onion granules, everything but the bagel, thyme, rosemary, dried basil etc.)

• Bake at 375 until golden and cooked through - about 40 minutes.

• Optional: When cooked about half way through drizzle on some olive oil to make the crust more golden.

• Let cool and store sealed for up to 5 days.