It’s crazy to think that 10 years ago, I, as well as most of America, had never heard of the ancient grain known as quinoa (pronounced keen-wah). Over the past few years, quinoa’s popularity has skyrocketed, finding its way into casseroles, soups, salads, pilafs, pastas, patties and baked goods. And rightfully so. Quinoa is a nutritional powerhouse, packed with essential amino acids, fiber, vitamins, minerals and more protein than any other grain… which is because quinoa isn’t a grain at all. It’s actually a seed. But who’s counting?
The lovely and talented Elisha Joyce, of Rebel Grain, sent me a care package of Green Quinoa a while back, and I’ve been really impressed with the quality of the product. It’s 100% organic and cooks up nice and fluffy with a pleasant, slightly chewy bite. But the best part is that it’s been pre rinsed, which makes cooking a breeze.
I developed these quinoa crackers a few years ago when I was trying to cut everything that’s awesome out of my diet to address a few health issues I was having. I was incredibly miserable without my loves gluten and dairy, and without these crackers, I’m certain I would have gone clinically insane. I no longer have to follow that tragically strict diet, but these crackers have found a permanent place in my cupboard. Not only because they’re healthy, but because they taste pretty darn good.
One Year Ago: South Beach Food + Wine Fest 2015
- 1 cup white quinoa
- 2 cloves garlic
- 1/2 cup water, or more as needed
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil
- poppy seeds, sesame seeds, hemp seeds, everything bagel mix, sea salt, or any other topping
- Preheat the oven to 325 degrees.
- Pour the quinoa into a bowl, cover with cold water and allow to soak overnight. Drain, then transfer to a blender with the garlic, 1/2 cup water and salt. Blend on high, adding more water if needed to achieve a loose pancake batter. A looser batter will result in a thinner, lighter cracker, while a thicker batter will be a bit tougher.
- Spread olive oil out onto a sheet pan lined with parchment paper. Pour the batter over the olive oil and spread out into an even thickness. Sprinkle with desired seed mixture, or leave plain. Bake for about 20-30 minutes, until browned and crisped all over.
- Allow to cool to room temperature, then break into pieces. Store in an airtight container for up to 1 month.
Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer.
No way! That’s seriously magical. I’m soaking some tonight. I love this pronunciation of quinoa: https://youtu.be/1visYpIREUM
p.s. I made them & I love them!
yaay!!
I made the recipe. It would have been fabulous if it didn’t stick to the pan. The parchment paper is a MUST not optional!
Connie, I’m so sorry this happened! I changed the recipe to omit the word optional. I appreciate you letting me know and hope you try the recipe again!