This recipe from blogger Sondi Bruner got such rave reviews I couldn’t wait to try it, especially with it’s apparent versatility as a gluten free bread substitute!
From one of the few plant sources considered a complete protein, quinoa packs a serious nutritional punch and is naturally gluten free. It’s also a very strong taste on its own and readily absorbs flavours that are added, helping to temper its boldness. Another example of this is savoury quinoa pie crust which is incredible used as a base for quiche!
Using a glass pie plate for the recipe I mistakenly removed it from the oven before the bottom had browned enough – and as we all know, browning and caramelization equal flavour. I fixed this lapse in judgement by doing a quick reheat of wedges in a small non-stick skillet. The bonus was I then had warm flatbread, to use in whatever fancy struck me!
It’s occurred to me that the warmed wedges with a topping of any melting cheese would make a great appetizer or snack!
A favourite use so far: as a base for an open-faced breakfast (or lunch!) sandwich with sautéed onions & peppers, fried egg and avocado. What a great way to boost your vegetable intake!
- ¾ cup dry quinoa
- 2 TBSP extra virgin olive oil
- 1 tsp chopped fresh rosemary
- 1 TBSP chopped fresh dill
- 1 cup water
- ½ tsp salt
- Preheat the oven to 350° and spray or grease a 9-inch baking pan.
- Using a small coffee grinder or spice grinder, grind the quinoa into a fine flour; you should end up with about a cup. (If you use quinoa flour, you may need to add a little more water.)
- Place the quinoa flour into a medium size bowl, and the remaining ingredients and whisk to bring it together. (Add an extra tablespoon or so of water if the mixture seems dry.)
- Pour the batter into your prepared 9-inch baking pan bake for about 20 minutes, until the top of the bread is golden. Cool on a wire rack, then cut into wedges and serve.
- *To reheat: crisp up wedges in a small non-stick skillet!
- *Do experiment with other herbs, especially if you're not a fan of dill.