“Q” is for Quinoa Rosemary Crackers

The world needs more foods that begin with the letter Q! I contemplated quiche and quince after reader suggestions, but the weather in Portland has kept me burrowing in my apartment trying to keep warm. In other words, I was too lazy to ride my bike to the co-op for quince and way too lazy to attempt my first quiche. It was either quesadillas or something fun with quinoa. Since quinoa is basically protein with a curly sprout, I figured it deserved some extra attention.

See the cute lil’ rosemary sprig sprouting from the pumpkin seed? :-)

In my neighborhood, rosemary plants grow in monstrous masses along sidewalks. Folks are free to clip off sprigs as they wish. I had some street-plucked, home-dried rosemary in my pantry that I used in my pizza pretzels yesterday and decided it would be a nice addition to the quinoa crackers I wanted to make today. The combination of quinoa and rosemary is quite nice (and pretty if you use red quinoa!).

Quinoa Rosemary Crackers

These are adapted from Celine’s infamous Cheezy Quackers


1 cup whole grain spelt flour, plus extra as needed
1/4 cup non-dairy butter
1/2 cup cooked quinoa
2 Tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon dried, ground rosemary
few twists of freshly ground black pepper, optional
coarse salt, extra ground rosemary, and seeds for sprinkling


1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.
2. In the bowl of a food processor, combine flour and non-dairy butter. Process until it resembles fine crumbs.
3. Add in cooked quinoa, nutritional yeast, salt, rosemary, and pepper (if using).
4. Process mixture until a wet dough forms and then add additional flour, 1 Tablespoon at a time, until the dough is no longer sticky or wet. The amount of flour you add will depend on your quinoa. I added about 2 Tablespoons additional flour to my batch.
5. Turn the dough out onto a lightly floured surface and roll into a rectangle about 1/8″ thick. Using whatever cookie/biscuit cutter suits your fancy, cut out shapes and place them on your prepared baking sheet. Sprinkle with salt, ground rosemary, and seeds. Gently press the seeds into the crackers.
6. Bake for 15-20 minutes, depending on the size of your crackers. Rotate the pan halfway through baking, and check them after 10 minutes to make sure they don’t burn.
7. Allow crackers to cool, if you can wait long enough (I couldn’t), before eating. They will crisp up once they cool, so don’t fret!

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17 thoughts on ““Q” is for Quinoa Rosemary Crackers

    • I used to have bad luck cooking quinoa – it always came out mushy/gummy for some reason. I’ve found that a ratio of 2:1 (water:quinoa) works really well. And, keeping the pot gently simmering after it reaches boiling.

  1. Those are some pretty crackers. I’ve wanted to make Celine’s orginial recipe and now I want to make yours too – only problem: there’s no nooch here. Can I sub with something else? I guess that would ruin pretty much of the taste..

  2. Hi Fanny- The nutritional yeast in my recipe is very subtle in the finished crackers. You could try subbing some finely ground nuts, or even a tablespoon of ground flax. Or, you could just increase your flour amount. Let me know what you try if you end up making them! :)

  3. Hi, i made these yesterday
    They were delicous, really addictive and you have this wonderful deep, nutty taste from the quinoa. A really subtle but delicous flavour. Just like you said, i told my dad they were wholegrain crackers and he had no idea! Mwahahahahahaha! Thank you for giving me the info i need to trick him!

    • These are in the oven – doubled the batch & added 2 tbsp H2O to dough where you added flour (I used whole wheat pastry flour, so maybe that’s why?). I can’t stop eating the dough!!

  4. Pingback: Amy’s Quinoa CrackersDay XXII : Amy’s Quinoa Crackers « Musings From The Fishbowl

  5. I know this is an old thread, but I just made the crackers and dang, are they good!

    A tip: if the dough is stiff enough to roll out, it’s stiff enough to roll into a cylinder, which is what I did. Then I put it in the fridge to chill and forgot about it for five days. It was really easy to slice into less than 1/8-inch-thick crackers, and I can bake only the number I’m allowed to eat in one sitting–otherwise, the whole batch would be gone in a matter of hours!

    Thank you so much for sharing such a great adaptable recipe!

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