Quinoa and Dill Flatbread recipe
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Ingredients
- cooking spray 1 ½ cups quinoa 2 cups water, or more as needed ¼ cup olive oil 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh rosemary ½ teaspoon salt 1 pinch ground black pepper
Nutrition Info
- 89.1 caloriescarbohydrate: 10.3 gcholesterol: : -fat: 4.4 gfiber: 1.2 gprotein: 2.3 gsaturatedFat: 0.6 gservingSize: -sodium: 74.8 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Quinoa and Dill Flatbread
Directions
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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.