Herbed Quinoa Flatbread

Many of us are afraid of quinoa. It’s got odd, curly protrusions. No one knows how to pronounce it (KEEN-wah, in case you’re wondering). It’s confusing to decide what to do with it. Believe me, I understand.

Quinoa Flatbread 3Quinoa is a complete protein – that means it contains all the essential amino acids we need. But quinoa’s high protein content isn’t the only thing that makes it fantastic. It’s got a wide range of vitamins, minerals, good fats, antioxidants and anti-inflammatory nutrients, too. More specifically:

  • It’s high in manganese, a mineral that supports our bones and joints and provides antioxidant protection.
  • It’s full of magnesium, a mineral that’s a natural tranquilizer and muscle relaxant. Since it relaxes blood vessels, it can be helpful to those with migraine headaches or heart problems.
  • It’s got plenty of iron, an indispensable component of hemoglobin (the protein that transports oxygen throughout our bodies).
  • It’s got double the calcium that whole wheat has.

This recipe takes about 10 minutes to prepare and 20 minutes to bake. That means in only half an hour you’ll have a nutty, savory bread you can spread thickly with dips or nut butters or mashed avocado. It makes an amazing pizza crust or sandwich bread, too.

I absolutely adore dill for its fragrant flavour, and it works well in here along with the rosemary. Dill also has antibacterial properties, fights carcinogens and free radicals, and is a good source of bone-building calcium. Of course, you can always substitute your favourite herbs and spices to make this your own.

Herbed Quinoa Flatbread

¾ cup dry quinoa

2 tbsp olive oil

1 tsp chopped fresh rosemary

1 tbsp chopped fresh dill

1 cup water

½ tsp salt


Preheat the oven to 350 degrees F. Using a coffee grinder or spice grinder, grind the quinoa into a fine flour. You should end up with about a cup or so.


Place the quinoa flour into a large bowl and add the water, olive oil, herbs and salt. Whisk well. You can add an extra tablespoon or so of water if the mixture seems to dry.


Pour the batter into a prepared 9-inch baking pan or dish (you can grease your pan really well, or line it with parchment paper). Bake for 20 minutes, or until the top of the bread is golden. Cool on a wire rack, then cut into wedges and serve.


About Sondi:

I’m a certified holistic nutritionist, freelance writer and food blogger. I educate people who follow allergen-friendly diets about how to eat simply, deliciously and safely, allowing them to rediscover the pleasure of food. I help clients shift their mindsets from one of deprivation to one of abundance. Eating healthy is not a punishment – and I’ve got a host of tasty recipes to prove it!