I have felt bad about quinoa for quite a while after a friend from Ecuador told me that the people in his country have been eating quinoa for centuries and now it has become very expensive because due to popularity in other countries.
I didn’t want to support that. Quinoa is super healthy and versatile though and I was very happy to find out that we have locally grown quinoa here in Germany and in other countries now. So I made these gluten free flatbreads and they are so good!
Especially with cashew cheese! I have made the cashew cheese by Joyous Health a couple of times now and it took 3 days to get the “cheesiness” I like most. It perfectly pairs with rocket salad and maple sirup. But of course the flatbreads work with so many other things.
Ingredients for the flatbreads
makes 6-9 flatbreads
1 cup quinoa (soaked in water over night)
1 cup water
2 tablespoons flaxseed
2 tablespoons sesame
1 tablespoon fresh rosemary, chopped
1 tsp salt
cashew cheese (optional)
How to make the flatbreads
Put flaxseed in the blender* and crush it. Rinse soaked quinoa and add to blender with two tablespoons of sesame, one teaspoon of salt, two carrots and one cup of fresh water.
Blend well into a dough and stir in chopped rosemary. Then heat a little olive oil in a big pan and put a portion of dough in the middle. Carefully spread into a flatbread and bake at moderate heat for 3-4 minutes. Turn and bake for another 3-4 minutes on the other side.
Garnish with cashew cheese if you like, rocket salad and maple syrup.
Add some spinach to the blender for green flatbreads. Or add a raw beetroot for pink ones.
Here I was inspired by the beautiful tacos I ate at La Pitahaya Vegana in Mexico City. So I filled my beetroot-flatbreads with black beans, sweet potatoes, avocado, cranberries, vegan sour cream, black sesame and cilantro.
I have to admit, they are not as stable as real tacos, so you want to eat them carefully when filled or use a second one as backup 🙂
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