Quinoa Crust ‘Flatbread’ with Roasted Garlic & Fresh Basil

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 25

11 20

Total Time 35

Servings

Calories 269kcal

¾ cup quinoa I used a tri-colour blend, rinsed well, drained and soaked in water overnight
¼ cup water
½ tsp sea salt
1 tsp baking powder
1 tbsp roasted rosemary garlic puree
1 tbsp roasted garlic rosemary olive oil + 1 tsp
½ cup parmesan cheese
½ cup marble cheese
5-6 to basil leaves torn

Give your quinoa a good rinsing and transfer it to a bowl. Cover it with an inch of water, cover and soak overnight
Preheat the oven to 425 degrees
Drain the water from your soaked quinoa and rinse thoroughly
Transfer it to your food processor along with the roasted garlic, water, salt, and baking powder
Process for about two minutes until smooth
Brush one teaspoon oil on the bottom of a baking pan (I used a 9x13) and line with parchment paper. (the oil helps to stop the paper from moving around)
Brush the remaining oil on top of the parchment paper
Pour the batter into the pan and with a spatula, smooth it out evenly
Bake for 15 minutes, flip over, and then bake for an additional 5 minutes
Top with the cheese and broil for 2 minutes or until the cheese is melted and bubbly
Sprinkle with the fresh torn basil