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Quinoa Flatbread with Tabbouleh, Falafel, Feta and Pomegranate

[heart_this] · Jan 27, 2012 · 43 Comments

Quinoa Flatbread

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

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

Quinoa Flatbread

Prep Time: 1 hour Cook Time: 30 minutes Total Time: 1 hour 30 minutes Servings: 6

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

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
Paratha

Bread, Food, Quinoa, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Girlie Blogger says

    January 27, 2012 at 12:46 am

    Oh wow. This is really fresh and nice.

    http://www.thegirlieblog.com

    Reply
  2. Anonymous says

    January 27, 2012 at 1:07 am

    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.

    Reply
  3. Kevin says

    January 27, 2012 at 1:47 am

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

    Reply
  4. janet @ the taste space says

    January 27, 2012 at 1:56 am

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

    Reply
  5. beti says

    January 27, 2012 at 4:15 am

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

    Reply
  6. MegSmith @ Cooking.In.College says

    January 27, 2012 at 5:58 am

    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!

    Reply
  7. Rosa's Yummy Yums says

    January 27, 2012 at 7:13 am

    That is an unusual combination. Really scrumptious looking!

    Cheers,

    Rosa

    Reply
  8. annemineli says

    January 27, 2012 at 8:27 am

    Merhabalar; muhteÅŸem görünüyor..sevgilerrrr…

    Reply
  9. Pauline says

    January 27, 2012 at 9:22 am

    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!

    Reply
  10. Joanne says

    January 27, 2012 at 11:26 am

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

    Reply
  11. Kasia says

    January 27, 2012 at 12:09 pm

    Yummy!!! 🙂

    Reply
  12. Alida says

    January 27, 2012 at 12:23 pm

    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!

    Reply
  13. Maria says

    January 27, 2012 at 1:49 pm

    My kind of meal!

    Reply
  14. roses says

    January 27, 2012 at 2:53 pm

    Mouth watering…
    rosesandgifts.com

    Reply
  15. Grace @ What Grace Cooked says

    January 27, 2012 at 7:24 pm

    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.

    Reply
  16. Jenny says

    January 27, 2012 at 7:42 pm

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

    Reply
  17. Hollie says

    January 27, 2012 at 11:51 pm

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

    Reply
  18. Jim says

    January 28, 2012 at 11:21 am

    an explosion of flavor

    Reply
  19. Anonymous says

    January 28, 2012 at 1:31 pm

    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.

    Reply
    • Julie says

      February 20, 2019 at 12:15 am

      The ingredients say raw, ground using a grinder or food processor…

      Reply
  20. Lisa says

    January 28, 2012 at 11:58 pm

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

    Reply
  21. Diana says

    January 29, 2012 at 4:02 am

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

    Reply
  22. Julia says

    January 29, 2012 at 7:55 am

    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.

    Reply
  23. Johanna says

    January 29, 2012 at 10:49 am

    This looks INCREDIBLE

    Reply
  24. Sophie Grenham says

    January 29, 2012 at 5:14 pm

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

    Reply
  25. Lori, Belgium says

    January 29, 2012 at 7:56 pm

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

    Reply
  26. Rebecca says

    January 29, 2012 at 11:44 pm

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

    Reply
  27. Kevin says

    January 30, 2012 at 5:49 pm

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

    Reply
  28. Jeanne says

    January 31, 2012 at 4:16 pm

    Wow – quinoa flatbreads – now there's something I never thought to try! Love the pics 🙂

    Reply
  29. Anonymous says

    February 1, 2012 at 5:10 pm

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

    Reply
  30. Kevin says

    February 1, 2012 at 10:26 pm

    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.

    Reply
  31. Cara says

    February 2, 2012 at 7:02 pm

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

    Reply
  32. Cara says

    February 2, 2012 at 7:05 pm

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

    Reply
  33. Lindsay and Ryan Karns says

    February 16, 2012 at 8:58 pm

    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?

    Reply
  34. Kevin says

    February 16, 2012 at 11:12 pm

    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.

    Reply
  35. Alli's Onederland says

    June 17, 2012 at 1:26 pm

    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 :).

    Reply
  36. Kevin says

    June 27, 2012 at 1:45 am

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

    Reply
  37. Rebecca says

    January 10, 2014 at 9:17 pm

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

    Reply
  38. kevin says

    January 12, 2014 at 10:42 am

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

    Reply
  39. Kelly says

    September 11, 2014 at 10:42 am

    Does it taste bitter without rinsing the quinoa before grinding?

    Reply
  40. kevin says

    September 22, 2014 at 5:03 am

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

    Reply
  41. Aimee says

    October 29, 2014 at 11:35 pm

    This looks amazing!

    Reply
  42. Julie B says

    February 20, 2019 at 12:17 am

    Has anyone tried other types of flour beside wheat or rice flour?

    Reply

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