Mexican Quinoa Flatbread

By tammy1365

Ingredients

• 3/4 cup / 135g Quinoa
• 4 tbsp Tomato puree
• 1 clove of Garlic
• 1/2 tsp Cayenne pepper
• 1/2 tsp Baking powder
• 1/2 tsp Turmeric
• 1 cup / 240 ml Water
• Salt & Pepper to taste
• 2 tbsp Sweetcorn
• 2 tbsp Black beans, cooked
• 1 slice Red onion
• 1/2 Avocado, diced
• Coriander/cilantro leaves
• 1/2 Lime, juiced

Details

Servings 4
Cooking time 60mins
Adapted from nestandglow.com

Preparation

Step 1

This Mexican Quinoa Flatbread couldn’t be simpler to make and is full of flavour. It has a tomato quinoa base with beans and corn baked in. Topped with creamy avocado, zesty lime juice and fragrant coriander.

Suitable for vegan, gluten-free, grain-free, dairy-free, wheat-free, oil-free and general healthy diets.

Yield:

Heat the oven to 450F / 230C.

Add all the ingredients for the flatbread batter into a blender and blend until smooth.

Pour into a paper lined dish about 8″ by 8* and then sprinkle on the corn, black beans and red onion.

The tomato puree I use is double concentrate – they all seem to be in the UK but this might be different in other places. For the sweetcorn you can use fresh, tinned or frozen that has been thawed. I usually use frozen and thaw it in hot water for a few minutes.

In the photos and video I didn’t really add enough avocado as unfortunately it didn’t look it’s best loaded with avocado. As soon as I put down the camera to eat it I doubled the amount of avocado.

Calling this Mexican-style I should have really added some cumin when I made it. This would I’m sure make an already delicious recipe even better and I will add cumin next time.

The turmeric is added to boost the colour and nutritional content. If you don’t like this spice then feel free to leave it out but you really don’t taste it.

No need to boil the quinoa for the recipe as it is cooked when you place it in the oven. As it’s soaked and baked with a high water content you get a fluffy centre and a firm outside. If you want a crispy outside then after taking out of the grease-proof paper return to the oven to bake for another 10-15mins.

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