Quinoa And Dill Flatbread Recipes
QUINOA AND DILL FLATBREAD
A great way to use quinoa! It can be used as a crust or flatbread, made into a main dish, side dish, or appetizer! This is one that works well and can be easily changed with the herbs you have on hand or in your garden. We are starting clean-eating this week and tweaked some recipes. This can also be used as a pizza crust, topped with hummus, bruschetta, pesto, or even egg/tofu salad. It's great for any gluten-free, dairy-free, vegan, or vegetarian diet.
Provided by HUNNY OH
Categories Bread Quick Bread Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray.
- Pulse quinoa in a food processor until ground into flour, 3 to 5 minutes.
- Combine quinoa flour, water, olive oil, dill, rosemary, salt, and pepper in a bowl. Whisk, adding more water if needed, until combined. Divide dough evenly between the prepared cake pans.
- Bake in the preheated oven until tops are golden, about 20 minutes. Cut into wedges.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 10.3 g, Fat 4.4 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 74.8 mg
SIMPLE LEMON DILL QUINOA CHICKPEA SALAD
This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 8
Steps:
- Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
- Add the chickpeas, scallions, and dill. Stir gently to combine.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
- Taste and add more salt if desired. Flavors will develop more after the salad chills.
- Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.
Nutrition Facts : Calories 301 kcal, Sugar 2 g, Sodium 411 mg, Fat 17 g, SaturatedFat 2 g, Carbohydrate 33 g, Fiber 7 g, Protein 8 g, ServingSize 1 serving
QUINOA AND DILL FLATBREAD
A great way to use quinoa! It can be used as a crust or flatbread, made into a main dish, side dish, or appetizer! This is one that works well and can be easily changed with the herbs you have on hand or in your garden. We are starting clean-eating this week and tweaked some recipes. This can also be used as a pizza crust, topped with hummus, bruschetta, pesto, or even egg/tofu salad. It's great for any gluten-free, dairy-free, vegan, or vegetarian diet.
Provided by HUNNY OH
Categories Quick Bread
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray.
- Pulse quinoa in a food processor until ground into flour, 3 to 5 minutes.
- Combine quinoa flour, water, olive oil, dill, rosemary, salt, and pepper in a bowl. Whisk, adding more water if needed, until combined. Divide dough evenly between the prepared cake pans.
- Bake in the preheated oven until tops are golden, about 20 minutes. Cut into wedges.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 10.3 g, Fat 4.4 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 74.8 mg
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