Red quinoa flatbread

Quinoa (pronounced "Keen-wa") is not a true grain but rather the seed of the goosefoot plant. Its origins can be traced back to the Andes Mountains of South America where it was one of three staple foods, along with corn and potatoes, of the ancient Inca civilization.

This versatile food contains more protein than any other grain, an average of 16.2 percent, which means it rivals the protein content of meat. It's also a complete protein with an essential amino acid balance close to ideal.

A super food, quinoa also is high in calcium and iron, and a relatively good source of vitamin E and several of the B vitamins. It has a mild, slightly nutty flavor, and can be used as a whole-grain side dish, in baked goods or in place of hot cereal.

There are many varieties of quinoa but one of my favorites is red quinoa. Here is a recipe for a flatbread I made with whole grain, red quinoa. The recipe was kind of an experiment but turned out delicious. I was trying to make a bread that would be sturdy enough for a sandwich. I failed at that but the bread makes a good breakfast bread, toasted in the oven, or on the side with soup.It has a texture somewhat like cornbread.




Red quinoa flatbread ready to store in freezer



Red quinoa flatbread

Ingredients:

1. 1/2 cup ground red quinoa
2. 1/2 cup ground white quinoa
3. 1/2 cup millet flour
4. 1/2 tsp. powdered stevia
5. 1/2 tsp. salt
6. 1/2 tsp. each baking powder and baking soda
7. 1 cup water
8. 2 flax eggs ( Usually made with 1 T. flax dissolved in 3 T. water. I used 2 T. Nutri-Flax ground flax seed powder dissolved in 4 T. hemp milk.)
9. 1 T. olive oil

Directions:

1. I used a coffee grinder to grind the whole grain quinoa into a coarse flour.
2. Mix all flours and other dry ingredients in a large bowl.
3. Mix flax eggs and blend with 1 cup of water and 1 T. oil.
4. Add liquid to dry ingredients and mix.
5. Pour mixture into two 8 X 8 square pans, sprayed with pan spray and drizzled with olive oil. Use slightly dampened hands to spread the dough evenly.
6. Bake at 350 degrees for 15 minutes.
7. Remove from oven, cool slightly. Each pan yield four large pieces.
8. To make the bread sturdier, toast pieces in the oven on a baking sheet.

Untoasted red quinoa bread