2-Ingredient Quinoa Crust

I just discovered this amazing thing – it’s suuuuper simple. It’s barely even a recipe. This crust has two ingredients (not including water), quinoa and ground flax seeds. It’s a fabulous flourless base for a breakfast tart, pizza, or quiche. 

2-Ingredient Quinoa Crusts

Grain
Prep Time: 5 minutes
Cook Time: 30 minutes
Quinoa Cook Time: 25 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen

Ingredients

Grain

  • 8 oz cooked quinoa I use leftover quinoa

Binder

  • 2 Tbsp ground flax seeds 1/2 oz

Instructions

  • Mix 2 Tbsp of ground flax meal with 2 Tbsp of water to make a "flax egg" paste in a small bowl. Add a little more water if it's too sticky. Set aside.
  • Combine dry quinoa and water in a small saucepan in a 1:2 ratio of dry quinoa to water. I usually make a large batch for other dishes at the same time. Bring to a boil and reduce to a gentle simmer.
  • Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 20 minutes. How long it takes will depend on how much quinoa you are cooking. Reduce heat as needed to maintain a gentle simmer.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This will help it get nice and fluffy. Remove the lid and fluff the quinoa with a fork.
  • Preheat oven to 400° F.
  • Add the flax mixture to the quinoa and knead together with your hands until it is well mixed and can be formed like a dough. Add water (a tablespoon at a time) to make it stickier. It should be pretty wet and sticky.
  • Form it into your desired shape on a piece of parchment paper.
  • Bake 25-30 minutes, or until golden.
  • Fill with your desired filling. Try a breakfast tart with fruit and vegan ricotta flavored with a little vanilla and cinnamon, a veggie quiche, or perhaps a pizza!

Notes

  • Substitutions: If quinoa isn’t your thing, you might try making a crust with millet or oats instead. You could also use an egg as a binder instead of the flax.
  • It’s important to use well cooked, soft, fluffy quinoa. If your quinoa is wet, mushy, and waterlogged, this recipe won’t work well.
  • Quinoa is a gluten-free grain, but it is sometimes processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. If you are concerned about this, be sure to buy certified gluten-free quinoa.
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