Quinoa Flat Bread

by Jill Dalton

This quick and easy flat bread recipe is gluten free and made with three simple ingredients. Make up a batch and serve with soups, sandwiches, or just smother with peanut butter and jelly for tasty afternoon treat.

Quinoa Flat Bread

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.1/5
( 81 voted )


1 cup quinoa
1 1/2 cups water
1 tsp onion powder


  1. Preheat oven to 400°F
  2. Blend quinoa, water, and onion powder in blender until smooth
  3. Pour mixture onto cookie sheet lined with parchment paper spreading evenly
  4. Bake for 20-25 minutes
  5. Let cool for 5 minutes
  6. Flip bread and peel off parchment paper slowly
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow

You may also like


cheryl naujock November 4, 2018 - 2:30 pm

can you please provide the link to the onion powder. i didn’t find it

Jill Dalton November 4, 2018 - 4:17 pm Reply
Heidi Z November 4, 2018 - 4:52 pm

As soon as I opened my email and saw this, I preheated my oven and blended up a batch. What a simple and delicious gluten-free treat…the chewy parts are complemented by crispy edges…such a sensory delight! I doubled the onion powder and added 1 tsp. of Italian seasoning. We tore off chunks and spread some hummus and sliced green onions on top. Hubby gave it a huge thumbs up. Thanks Jill! I’m a new fan, not sure how it took me so long to find you as we’ve been WFPB for 8+ years. Better late than never! Can’t wait to make some of your desserts, like the black bean brownies :-).

Jill Dalton November 4, 2018 - 8:34 pm

That is fantastic! Let me know what you think. Our family favorites are the peanutbutter cup blizzard and the chocolate cheesecake =)

amydmomof4 November 4, 2018 - 5:15 pm

This looks perfect. So easy, just two ingredients. Can you make it in a nonstick pan even faster? Can’t wait to try this !!

Jill Dalton November 4, 2018 - 8:31 pm

I haven’t tried it but I’m pretty sure that would work =)

Jyll E November 4, 2018 - 7:02 pm

Silly question— do I use cooked or uncooked wuinoa?

Jill Dalton November 4, 2018 - 8:30 pm

uncooked =)

anand November 5, 2018 - 7:02 pm

Is the quinoa cooked or raw

Heidi Z November 5, 2018 - 7:52 pm

Jill showed raw (uncooked) in the video. I used raw; just measured and poured into my Vitamix blender, added rest of ingredients and blended well for a minute or so. I had to scrape down some of the unblended bits of quinoa and thought next time I might blend/grind the dry quinoa by itself before adding the other ingredients.

Jill Dalton November 6, 2018 - 4:30 pm

It is not cooked =)

Karen l Button January 7, 2019 - 11:47 am

I did ch 5his and it was totally watery. What am I d oying wrong

Karen l Button January 7, 2019 - 11:48 am

Sorry typos. 1 I did this and it was totally watery. What am I doing wrong

Jill Dalton January 8, 2019 - 9:05 am

Not sure, mine has never been watery. Maybe after you mix it, let it sit for a few minutes before pouring it in the pan.

Beth Benson March 23, 2019 - 2:44 pm

I made the mistake of washing the quinoa first & then added the full amount of water as well. Also, came out totally watery. Added additional dry quinoa (took about a full cup more)
, blended it again, & the battered thickened up well enough. Thanks Jill for the recipe!

Michele November 6, 2018 - 7:11 am

Made these for the family using garlic powder and rosemary. My daughter refuses to eat quinoa, but she loved this recipe. Thank you!

Jill Dalton November 6, 2018 - 4:31 pm

That’s fantastic!

srotan November 18, 2018 - 10:29 am

Sorry, but do you cook the quinoa first?

Jill Dalton November 18, 2018 - 2:31 pm

nope =)

Janine Tacey November 25, 2018 - 3:48 pm

20 or 25 minutes? 5 minutes is a big difference in time. What will I be looking for, please?

Jill Dalton November 25, 2018 - 9:49 pm

Golden brown edges and firm center =)

Kristi January 8, 2019 - 8:38 am

These are fabulous! I love how easy they are to put together. Thank you for the great recipe!

Nina April 23, 2019 - 6:06 pm

Love this recipe but aren’t you supposed to rinse Quinoa well before cooking… But if I do it ends up watery. Pls help!!

Jill Dalton April 24, 2019 - 3:51 pm

I don’t rinse the quinoa for that very reason in this recipe.

Nicole H Harris September 24, 2019 - 3:25 pm

A lot of quinoa comes pre rinsed. Should state it on the package unless you do bulk.

Lu May 23, 2019 - 1:20 am

Could you use these as a base for pizza? Love think pizza crust.

Jill Dalton May 23, 2019 - 8:48 am

Yes =)

Dena S June 3, 2019 - 9:08 pm

Jill, I LOVE your youtube channel and your recipes! I am new to plant-based eating and your videos are making it a lot easier for me to make the transition. I really appreciate you, the time you invest to help all of us, and your inspiration.

Melissa June 19, 2019 - 11:16 am

This is my go-to WFPB bread now, I’ve made it many times, it’s delicious and so simple. I usually add a T of onion and a T of garlic to make it more flavorful, also a t of Braggs. Thank you for yet another great recipe, Jill!

Dena S September 24, 2019 - 8:56 pm

Thank you, Jill! I can’t wait to try this! I really enjoy your recipes and videos.

l greg September 30, 2019 - 3:32 pm

LOVE this!! Since it can bend and not break it makes great buns for sandwiches and your carrot dogs! If I wanted to experiment and use another grain, can you suggest any that might work.

Ann October 20, 2019 - 9:05 pm

How much does the ground quinoa make by volume? I have quinoa flour already and it would allow me to skip this step.

Ashleigh November 19, 2020 - 1:56 pm

How do you store this if you’re not going to eat it right away? I’m the fridge or just wrapped up and put away? I made mine today and hoping to eat it throughout the week. Thank you!

Jill Dalton November 22, 2020 - 9:49 am

I store mine in an airtight container in the fridge for over a week and then just pop one in the toaster to heat it up slightly.

Greg February 3, 2021 - 8:45 pm

We had difficulty peeling off the parchment paper after 5 minutes. It was stuck tight. Except for the edges, we pulled away a layer of the bread with the paper. Any idea what we did wrong?

Jill Dalton February 4, 2021 - 10:18 am

Some brands of parchment paper are like that for some reason. You might bake it a bit longer so that it is more firm before trying to peel it off.


Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: