Quinoa (Pronounced Keen-wa) is naturally gluten free and contains nearly twice the amount of fibre as other grains. Although it is like a grain, it is a complete protein which means it contains all the amino acids necessary for our protein needs. It is high in B vitamins, iron, calcium, and a good source of manganese, magnesium, copper and lysine. Quinoa is an excellent choice for vegans who may struggle to get enough protein in their diet
Ingredients
- 3/4 cup quinoa
- 1/4 cup water
- 1 tsp baking powder
- 1/4 tsp salt
- Cooking spray
- 2-3 cloves garlic (optional)
- 2 tsp turmeric (optional)
Instructions
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Place the quinoa in a small bowl and cover with water.
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Let the quinoa soak for at least 8 hours
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After 8 hours, drain and thoroughly rinse the quinoa.
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Place the quinoa, salt, baking powder, garlic, turmeric and water in a food processor and blitz until smooth.
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Line a 8 or 9 inch round cake tin with parchment paper and grease with cooking oil.
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Pour the batter into the tin and spread evenly.
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Preheat the oven to 220C and bake the crust for 15 minutes.
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Remove from the oven and flip the crust over, remove the parchment paper and return to the oven for 5-10 minutes or until golden.
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Remove from the oven and add toppings. Return to the oven for a further 5-10 minutes (ensuring all toppings are cooked)
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Variations: Why not try pesto as a base sauce instead of tomato puree and try different cheeses or leave it off totally.
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Topping Suggestions: Olives, pesto, onions, tomatoes, falafels, scallions, peppers, sweet potato, chickpeas, mushrooms, sweetcorn… the list is endless!
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Add a tsp of turmeric and 2 garlic gloves to the base mixture before cooking for additional anti-inflammatory properties and flavour.