Ever make too much quinoa? I found myself with about 3 cups of leftover Summer Rainbow Quinoa Salad after a recent event. How many times in a row can you eat the same salad before you get sick of it?
It was either come up with a new way to use the leftover quinoa or throw it out. I don’t like to waste food and I am a big fan of making crackers out of leftover grains… so could I use a grain that had veggies in it? Why not. My Kale and Beet Crackers and Sweet Potato Flatbreads are fabulous and are fueled with fiber.
I’m pretty darn excited about these Quinoa Flatbreads for using up leftover food and creating a fun, gluten-free flatbread that could be used as a sandwich, a pizza crust, as a naan bread or just slathered with ghee. Bonus, I took half of the dough, rolled it thinner and baked it into a delightful cracker!
Cooked Quinoa Flatbreads ~from leftover quinoa!
1 cup cooked quinoa -> you can even use a quinoa salad with veggies (I used my Rainbow Quinoa Salad which has quinoa, peppers, cucumbers and cabbage, see a photo of the salad below)
1 tbls chia seeds
1/2 cup white rice flour + extra to roll
1 tbls olive oil
1/4 tsp fine pink salt
Place the cooked quinoa, chia seeds, salt and olive oil in a food processor (I use this mini one), and process to remove any large chunks and create a smoother texture.
Add the rice flour, and process to create a sticky ball. More or less flour may be needed based on how ‘wet’ your cooked quinoa is. Add a spoonful of water if the dough is too thick or a spoon of flour if too thin.
Two ways to cook:
- Preheat a cast iron griddle or skillet or preferred pan to medium heat. Cut into 8 sections. Place a section onto a well-floured surface or between two sheets of parchment paper. Lightly pat one of the sections into a round disk, about 1/8″ thick. Use a spatula (this fish spatula works awesome here) to scoop up and transfer to the hot pan. Cook on each side until lightly golden brown, about 5 minutes.
- Preheat the oven to 325 degrees. Cut into 8 sections. Place a section onto a well-floured surface or between two sheets of parchment paper. Lightly pat or roll one of the sections into a round disk, about 1/8″ thick. Carefully peel the top parchment away. Sprinkle with flaky salt if desired. Bake until desired texture is reached: ~20 minutes for a flexible flatbread, ~35 minutes for crackers.
I used leftover Summer Quinoa Rainbow Salad to make these Quinoa Flatbreads!