Since I discovered the recipe for  two-ingredient quinoa flat bread, I’ve been making it a couple of times a week; however, the problem is that I always end up throwing away half because I can’t eat the equivalent of two cups of quinoa in a day….and by the next day, the flat bread is too hard to eat.

Today, I decided to half the recipe AND to “bake” the flat bread on my electric grill (closed).

The result was brilliant: it’s quicker and the texture is better! Plus, there are no leftovers.

I’m going to make this easy, healthy flatbread every day!!

Here’s the method:

Quinoa Flatbread

Preheat electric grill to 425.

Blend the following in the Vitamix until smooth, white, and creamy:

• 1/2 cup unrinsed quinoa
• 2/3 to 3/4 cup water (to achieve a consistency similar to pancake batter)
• 2 TBS nutritional yeast
• 1 TBS Knorr vegetable broth powder

Pour the mixture onto the hot grill. Start in the middle and pour in a circular, outward motion (as though you’re drawing a spiral). You might need to smooth out the top with a spatula to ensure the flat bread is even.

Close the grill and bake for fifteen minutes. Flip at the halfway mark.

Now smear that flat bread with some smoky paprika sauce, load with a couple of ounces of avocado, some chopped onions, capers, and a few dots of sriracha.

This is ZOMG delicious!

And in other exciting Sideways Cottage news, I saw a new butterfly this morning as I was watering my garden–a Cabbage White Butterfly.