• 1 cup (160 g) uncooked quinoa
• 2 cups (500 mL) plus 3/4 cup (180 mL) water, divided
• 3 tbsp. (30 g) chia seeds
• 2 tbsp. (30 mL) virgin coconut oil or olive oil
• 3/4 tsp. fine sea salt
1. Rinse and drain the quinoa and transfer to a medium pot. Add 2 cups of water, stir, and bring it to a low boil. Reduce heat to medium, cover and cook for 13 to 16 minutes until the water is absorbed and the quinoa is fluffy.
2. While the quinoa is cooking, preheat the oven to 180°C and line with a large baking sheet (or 2 medium baking sheets) with parchment paper.
3. Stir the chia seeds, coconut oil (or olive oil, if using), and salt into the cooked quinoa until combined. Now add the remaining 3/4 cup water and stir again. Cool for 2 to 3 minutes.
4. Spoon this mixture into a large food processor and process for about 30 seconds (allowing steam to escape) until the quinoa is 50% broken down. There should still be some texture to the dough, and it’ll look like a thick, sticky paste with bits of quinoa throughout.
5. Scoop 1/4-cup mounds of dough onto the prepared baking sheet(s) several inches apart. You should have 9 portions. Lightly oil your hands (to prevent sticking) and press down on each ball with the palm of your hand until the dough forms a small round shape, approximately 13cm in diameter and no more than 2cm thick.
6. Transfer the baking sheet(s) to the preheated oven and bake for 20 to 23 minutes until the edges are lightly firm to the touch. Using a spatula, carefully transfer each to a cooling rack where they’ll firm as they cool. Add your desired toppings
Storing: You can refrigerate leftover flatbread in a sealed bag for 3 to 4 days or store in the freezer for up to 1 month.
– Katia Kucher, Sports Nutritionist and ultra-runner