It was a sunny afternoon when I found myself rummaging through my pantry, a ritual I often indulge in to spark culinary creativity. As the light streamed through the window, illuminating a forgotten bag of quinoa seeds, inspiration struck me like a bolt of lightning. Why not transform these humble seeds into a delightful snack? And thus, the idea for my Herbed Quinoa Seed Crackers was born. Paired with a zesty avocado dip, these crackers are not only nutritious but also a feast for the eyes and taste buds. Perfect for gatherings or a quiet evening at home, they are sure to impress.
Ingredients
For the Crackers:
– 1 cup quinoa seeds
– 1/2 cup water
– 1/4 cup ground flaxseed
– 1/4 cup sunflower seeds
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
For the Zesty Avocado Dip:
– 1 ripe avocado
– 1 tablespoon lime juice (freshly squeezed)
– 1 tablespoon cilantro (chopped)
– 1 small garlic clove (minced)
– 1/4 teaspoon sea salt
– 1/4 teaspoon cumin
– A pinch of red chili flakes (optional)
Instructions
Start by preheating your oven to 350°F (175°C). Rinse the quinoa seeds under cold water, then combine them with water in a small pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Allow the quinoa to cool slightly.
In a mixing bowl, combine the cooked quinoa, ground flaxseed, sunflower seeds, olive oil, garlic powder, onion powder, rosemary, thyme, sea salt, and black pepper. Stir until well incorporated. The mixture should be sticky but manageable.
Line a baking sheet with parchment paper. Spread the quinoa mixture evenly onto the parchment, using a spatula to flatten it into a thin layer—about 1/8 inch thick. You can use another piece of parchment on top and roll it out for an even thickness.
Score the mixture into squares or rectangles using a knife, making it easier to break apart after baking. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Keep an eye on them, as ovens can vary.
While the crackers are baking, prepare the zesty avocado dip. In a bowl, mash the avocado until smooth. Add the lime juice, chopped cilantro, minced garlic, sea salt, cumin, and red chili flakes if you like a bit of heat. Mix until well combined and creamy.
Once the crackers are done baking, remove them from the oven and let them cool completely on the baking sheet. Once cooled, break them apart along the scored lines.
Serve your delightful Herbed Quinoa Seed Crackers with the zesty avocado dip, and watch as your guests devour every last bite. Each cracker is a crunchy burst of flavor, perfectly complemented by the creamy dip. Enjoy this exquisite snack that brings a touch of sunshine to any occasion!