Quinoa Flatbread by Amy Jackson


View All Entries


Flat Bread Dough:
¾ Cup Quinoa
1 Clove Garlic
1 Tsp Salt
1 Tsp Baking Powder
¼ Cup Water

Balsamic-Ginger Reduction:
1 Cup Balsamic Vinegar
5 Gin Gin Gumdrop Candies

½ White Onion (or any onion of choice)
8 New Potatoes (white or red)
Triangle of Brie Cut into Thin Chunks
5-6 Fresh Figs, Sliced
6-8 Baby Orange Tomatoes, Sliced in Half
Small Handful of Baby Arugula Leaves
Grape Seed Oil
Sea Salt


Flat Bread Dough:
1. Place the quinoa in a bowl, add enough water to cover, cover the bowl, and let soak for at least 5 hours
2. Rinse and drain the quinoa
3. Preheat the oven to 425 degrees
4. Line a cookie sheet with parchment paper, and drizzle grapeseed oil or spray with cooking spray
5. In a food processor, mix the quinoa, garlic, salt, baking powder and water until it is a smooth batter
6. Pour the batter onto the parchment paper-lined cookie sheet, and spread it until it is about ½ inch thick, in the
shape you want (covers about half a cookie sheet)
7. Bake for 15 minutes
8. Remove from oven
9. Carefully flip the flat bread over onto a new piece of greased parchment paper, and return to cookie sheet
10. Brush grape seed oil on the newly exposed top, and set aside to be topped later

Balsamic-Ginger Reduction:
1. Put balsamic vinegar and 5 Gin Gin gumdrops into a small saucepan
2. Heat to boiling, then reduce the heat and simmer until the gumdrops have melted and the vinegar is reduced
to half the amount (and has a thin honey consistency that coats a metal spoon)

Caramelized Onions:
1. Slice the half onion into strips
2. Add plenty of grape seed oil to a hot pan
3. On low heat, cook the onions until brown and pasty, about 20 minutes

1. Slice the new potatoes into thin pieces, and place in a microwave safe bowl
2. Microwave for 2 minutes, in order to begin the cooking process prior to using them as a topping
Flat Bread Preparation:
1. On the baked flat bread, place chunks of brie, slices of figs, slices of new potato, and caramelized onions
2. Return to oven and bake for 10 minutes
3. Remove from oven, and let cool slightly
4. Sprinkle with sea salt
5. Slice the flat bread into the number of pieces (and shape) you’d like to serve
6. Drizzle each piece with the balsamic-ginger reduction
7. Place some slices of baby tomatoes and a few leaves of baby arugula on each piece
8. Serve warm

Special Thanks to Our Corporate Sponsors