Quinoa Bruschetta with Avocado
3 servings
35 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Preheat the oven to 220 degrees.
2
Rinse quinoa under cold water for 2 minutes. Blend quinoa with milk, salt, and baking powder until smooth.
- Quinoa: 1 glass
- Plant-based milk: 0.5 glass
- Baking powder (raising agent): 1 teaspoon
- Sea salt: 0.8 teaspoon
3
The mixture should be quite dense and airy (not dry), add Italian seasoning and mix well.
- Italian seasoning: 1 teaspoon
4
Place parchment paper on a large baking sheet and pour the dough in the center. Use a spatula to spread the dough on the parchment paper, forming a circle like for pizza. The thickness of the dough should be about 0.5–1 cm.
5
Bake the flatbread in the oven for 15 minutes. Then remove it from the oven and carefully separate the crust from the parchment paper with a thin spatula, flipping it gently to avoid tearing.
6
Bake for another 6-7 minutes for a crispier crust.
7
For the sandwich, let the bread cool a bit and cut it into pieces. Peel the ripe avocado and mash it with a fork, add salt, pepper, and drizzle with lemon juice.
- Avocado: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 1 teaspoon
8
Slice the tomatoes into rounds. Spread avocado puree on the bread and place tomato slices on top.
- Tomatoes: 2 pieces
