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
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!