Simple, light, and naturally gluten-free, quinoa flatbreads with chia seeds are a little gem of healthy cuisine. Quinoa, with its delicate aroma and slightly toasted flavor, combines with chia seeds, tiny yet rich in nutrients, to create a soft and versatile dough.

Just add water, roll out, and cook for a few minutes to get a perfect base: elastic yet soft, ready to embrace fresh and colorful fillings or to become a delightful accompaniment to soups and salads. An easy and genuine idea, designed for those who love simplicity.

Only 3 ingredients to make these wonderful healthy crepes that are salt-free and can be enjoyed in a thousand different ways!

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Difficulty: Easy
Cost: Very cheap
Preparation time: 2 Hours 20 Minutes
Portions: 6 Pieces
Cooking methods: Slow heat
Cuisine: Fusion
Seasonality: All seasons

Ingredients

1 1/4 cups quinoa
3 tbsp chia seeds
1 1/4 cups water
to taste extra virgin olive oil
1 cup water

Tools

Salad Bowl
Food Processor
Non-Stick Frying Pan non-stick

Steps

Start your recipe 2 hours in advance, as for this step, it is necessary to soak the quinoa seeds for 120 minutes. This process is essential to remove the naturally bitter taste contained in the seeds.
After the 2 hours, drain all the soaked seeds using a fine mesh strainer. Do not use a colander to avoid the seeds slipping through the holes. At this point, pour all the seeds into a blender, add the chia seeds and the water, and blend at medium speed for about 30 seconds.
Continue by heating a non-stick pan over medium-low heat and grease it with some oil. Once the temperature is reached, pour a ladle of mixture and form a disc. Let it cook for a few minutes until the flatbread is set, flipping it at least once for even cooking.
Finally, place the cooked flatbread on a plate and repeat the previous step until all the batter is used. Fill with the ingredients you prefer to enjoy the flatbreads open or rolled up.