Closet Cooking Logo

Quinoa Flatbread with Tabbouleh, Falafel, Feta and Pomegranate

Quinoa Flatbread

Next up in my week long exploration of Mediterranean cuisine and quinoa was these quinoa pancakes or flatbreads that I came across a while ago. They caught my attention immediately because of the creative use of quinoa and because of the tasty sounding Mediterranean toppings. These flatbreads are really simple to make with only a few ingredients including ground quinoa, flour, an egg and some water. I liked the sound of grinding my own quinoa as it allowed me the opportunity to make it a really coarse grind allowing a lot of the quinoa to remain whole as I figure the texture would be pretty amazing. After the batter is mixed it is as easy as cooking them in a pan as you would a pancake only they are not going to rise.

The only thing that remained was deciding what to top the flatbreads with and I had timed making them now as I knew that I would have a bunch Mediterranean leftovers on hand. I topped the first batch with some of the quinoa tabbouleh dressed in a grainy mustard honey and lemon vinaigrette, along with falafel, feta and pomegranate. The freshness of the tabbouleh salad with the tangy grainy mustard dressing, the crisp and light falafel, the salty feta and the sweet and juicy pomegranate are a truly magical combination of flavours and textures. The next batch I made I replaced the falafel with creamy hummus and it is also a delightful combination! Both versions made for some really tasty light meals!

Quinoa Flatbread

Quinoa Flatbread

Flatbreads made with quinoa that are just waiting for your creative toppings.


Servings: makes 6 flatbreads

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Printable Recipe
Ingredients
  • 1 cup raw quinoa, pulsed in a grinder or food processor
  • 1 cup whole wheat flour or brown rice flour
  • 1 egg
  • 1 cup water
  • salt and pepper to taste
Directions
  1. Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour.
  2. Heat a greased pan over medium heat.
  3. Pour 1/4 cup of the mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes.

Similar Recipes:
Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg
Seven Layer Dip Cornmeal Pancakes

40 comments:

Girlie Blogger said...

Oh wow. This is really fresh and nice.

www.thegirlieblog.com

Anonymous said...

This sounds delicious! A question on the texture of the quinoa flatbread - is it soft and pliable (as a pancake) or more crispy as many regular flatbreads - almost cracker like - once baked? THanks.

Kevin said...

Anonymous: It is soft and moist, like a pancake only denser due to the lack of a leavening ingredient.

janet @ the taste space said...

Kevin, this looks like such a flavour explosion with all the tasty components. Love the quinoa flatbread idea! :)

beti said...

such lovely colors, so fresh and bright I had quinoa today but next time I'll try it like this

MegSmith @ Cooking.In.College said...

Wow that looks incredible. I can only imagine the flavors are just as vibrant as your pictures. Delicious!

I have never made quinoa bread but I think it will be something I do soon!

Rosa's Yummy Yums said...

That is an unusual combination. Really scrumptious looking!

Cheers,

Rosa

annemineli said...

Merhabalar; muhteşem görünüyor..sevgilerrrr...

Pauline said...

I love the way you set up the food. The lighting, the composition, it's gorgeous. The food especially: the colors you put together into one dish makes this amazingly healthy sounding recipe sound even more amazing tasty. Quinoa is such an interesting and good-for-you grain. Great idea to combine it with vegetarian chickpea patties, feta, and gem-like pomegranate seeds. Love the dish! Wish I could be your dinner buddy!

Joanne said...

So this recipe has quinoa SQUARED in it!?! Too good to be true.

Kasia said...

Yummy!!! :)

Alida said...

Wow, very original recipe indeed. I like pomegranate, I grew up with them, they are ever so sweet and full of goodness. I will add this to my list!

Maria said...

My kind of meal!

roses said...

Mouth watering...
rosesandgifts.com

Grace @ What Grace Cooked said...

These are beautiful! I love the idea of using quinoa to create a flatbread. Both ways you dressed/topped the flatbreads look absolutely mouthwatering.

Tabbouleh is on my list of new things to try making.

Jenny said...

What a neat idea! Anything with pomegranates is a winner in my book :) I am really enjoying your blog.

Hollie said...

I'm going to give these a try tonite, in place of a tortilla for fish tacos. Thanks for sharing!

Jim said...

an explosion of flavor

Anonymous said...

This may be a dumb question but what do you mean by "processed quinoa"? It sounded as if you ground it in a food processor maybe? Do you do that raw and make it as a flour or is it cooked quinoa processed to a mush? I would like to try this but need a little help. Thanks.

Lisa said...

Goodness. I just had dinner but this has me hungry again. I am always amazed at your recipes and presentation.

Diana said...

Kevin, that looks AMAZING! I will definitely be trying this.

Julia said...

Just found your blog via a pin on Pinterest. I love the look of your dishes and they all seem so doable! Will definitely try some.

Johanna said...

This looks INCREDIBLE

Sophie Grenham said...

That looks great - I need more healthy recipes due to the gluttony of the holiday season!

Lori, Belgium said...

Hey Kevin, what do you mean by processed quinoa? Cooked?

Rebecca said...

Wow, that looks like an amazing combination! Very nice. I may have to try it.

Kevin said...

Lori, Belgium: give the raw quinoa a few pulses in a food processor or a grinder.

Jeanne said...

Wow - quinoa flatbreads - now there's something I never thought to try! Love the pics :)

Anonymous said...

I too am wondering about the "dumb" question from 1/28: Is the quinoa uncooked or cooked?
Thank you!

Kevin said...

Anonymous: It is raw, uncooked, dry quinoa that is processed in a grinder or a food processor to the desired consistency. I went with barely ground to get a nice texture but you could grind it all the way down to a flour.

Cara said...

This is simply stunning - I love the idea of the quinoa flatbread and especially the combinations of toppings!

Cara said...

This is simply stunning - I love the idea of the quinoa flatbread and especially the combinations of toppings!

Lindsay and Ryan Karns said...

I have this soaking at the moment...though it is VERY thick batter...not at all like pancake batter. More like dough. Is this correct?

Kevin said...

Lindsay and Ryan Karns: It should be more like a pancake batter. You can try adding some more water so that it will spread out a bit when pour it into the pan.

Alli's Onederland said...

This question has been asked multiple times here, but not answered. Is the quinoa cooked and then processed or is it processed from a raw state. I'd love to try these, but I really need to know the answer to that. Thanks :).

Kevin said...

Alli's Onederland: It is raw, uncooked, dry quinoa that is processed in a grinder or a food processor to the desired consistency.

Rebecca said...

I have quinoa flour already. How much should I use?

Kevin Lynch said...

Rebecca: Use half a cup of the quinoa flour and half a cup of raw quinoa as it adds a fabulous texture! Enjoy!

Kelly said...

Does it taste bitter without rinsing the quinoa before grinding?

Kevin Lynch said...

Kelly: I normally use pre-rinsed but you could rise it first and let it dry.

Post a Comment