We are upping our entertainment game with these these amazingly delicious Mini Mediterranean Quinoa Flatbreads that are both healthy and delicious! Perfectly oven baked to soft and chewy or crisp and crunchy texture and consisting of a few simple ingredients, these tasty mini flatbreads turn into an irresistible appetizer, breakfast, or snack.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

I love these mini flatbreads topped with our Vegan Cream Cheese!  Simple, yet so yummy!  We also then dressed them up a little to turn them into delicious appetizers… totally devoured them down like our life depended on it. LOL

Mini Flatbreads

We used our basic quinoa flatbread recipe; we added some nutritional yeast and garlic powder to the batter, made 6 flatbreads, then sprinkled the tops with some Vegan Parmesan Cheese and a little Aleppo pepper and baked them into golden loveliness!  Oh-my-goodness, so tasty – these little flatbreads all by themselves were delicious.

Then we decided to top them with some Vegan Cream Cheese, some frisee lettuce, sliced heirloom tomatoes, red onion slices, sliced cucumbers, sliced radishes, a drizzle of balsamic reduction syrup, and sprinkled with hemp seeds.  Soooo gosh darned tasty!!!

These are Mini Flatbreads are so easy to adjust to your favorite veggies or fruit. Mix and match to create your own delicious appetizer, snack, or side – YUM!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Balsamic Syrup

It is so easy to make a balsamic vinegar reduction syrup, and so worth the easy effort.  It tastes amazing! Be sure to select a good quality vinegar! Contemplate how much you want to end up, then just double your balsamic vinegar amount, and that is your starting point. So, if I want to end up with ½ cup of balsamic syrup, then place 1 cup of balsamic vinegar into a sauce pan and simmer it until it is reduced by half.

This takes about 15 minutes or so. It thickens up as it reduces and will thicken even more after it sits, so don’t worry if it seems like it is not going to thicken.  If unsure, just remove it from the stove, let it sit and see how thick it is after it starts to cool down. If not thick enough, then simply heat it up again and reduce it even more. It really is that easy to make.

I’ll let Mom tell you more.

Hi! Robin here!

I absolutely adored these mini flatbreads. I loved the sprinkle of vegan parmesan cheese on top. The Aleppo pepper was a nice touch too, but it is totally optional.  We then made them into appetizers which turned out quite delicious.

You can totally make the mini flatbreads the day before, but if you do make them the day before you eat them, then I would suggest that you bake them again in the oven for a few minutes to crisp them up.  We did this and they tasted like we had just baked them! TP really enjoyed them too!

We hope you give this recipe a try! If you try these Mini Mediterranean Quinoa Flatbreads, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• High-speed blender
• 14 x 20 baking sheet

Mini Mediterranean Quinoa Flatbreads

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 30 Minutes
• Yield: 6 Mini Flatbreads 1x
• Category: Appetizer, Snacks
• Method: Oven
• Cuisine: Mediterranean

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Description

We are upping our entertainment game with these these amazingly delicious Mini Mediterranean Quinoa Flatbreads that are both healthy and delicious! Perfectly oven baked to soft and chewy or crisp and crunchy texture and consisting of a few simple ingredients, these tasty mini flatbreads turn into an irresistible appetizer, breakfast, or snack.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

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Quinoa Flatbread Ingredients:

• 1 cup quinoa – uncooked
• ½ cup + 1 teaspoon unsweetened plain plant milk
• 2 Tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon baking powder
• ¾ teaspoon sea salt
• Sprinkle Aleppo pepper (optional)
• Sprinkle Vegan Parmesan Cheese(optional)

Toppings:

• Store Bought WFPB Vegan Cream Cheese (We used homemade Vegan Cream Cheese)
• Frisee Lettuce
• Sliced Tomatoes
• Sliced Red Onions
• Sliced Cucumbers
• Sliced Radishes
• Hemp Seeds
• Store Bought or Homemade Balsamic Syrup (tips for homemade in blog post)

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Instructions

Basic Quinoa Flatbread Instructions.

1. Preheat the oven to 425 degrees F.
2. Line a 14 x 20 baking sheet with parchment paper.
3. Place the dry quinoa in a fine mesh strainer and rinse the quinoa really well with running water for two minutes. This removes the bitterness from the quinoa.  Shake to drain excess moisture.
4. Add the rinsed quinoa and all the remaining quinoa flatbread ingredients (except the Aleppo pepper and Vegan Parmesan Cheese) into a high-speed blender and blend on high for one minute. When using our Vitamix, we use the tamper tool to help move the batter along until it was able to blend on its own. If you don’t help it along, then the batter doesn’t completely mix well and become smooth.  The batter should be smooth without any visible quinoa remaining.
5. The batter consistency is key here. Since quinoa has slight variations of “dryness” depending on how old it is, you need to pay attention to the thickness of the batter.  The batter should be slightly thicker than a fudgy brownie batter. It can pour, but you need to help it along with a rubber spatula.
6. Create 6 small piles of batter spaced out on the baking sheet. Once you get ALL the batter out onto the 6 spots, then take a small spoon and start to spread out each batter into a 4 ½ to 5-inch circle.  Working from the center, gently pushing the batter outwards. Complete all 6 circles.
7. Optional: Sprinkle the top with some Vegan Parmesan Cheese and Aleppo pepper, then place the quinoa flatbread into the oven and bake for 15 to 16 minutes.  (No flipping is required).
8. After 15 to 16 minutes, remove from the oven and place on a cooling rack.

Mini Mediterranean Quinoa Flatbread Instructions.

1. Spread on a layer of the Vegan Cream Cheese.
2. Top with frisee, tomatoes, red onions, cucumbers, radishes.
3. Drizzle with balsamic syrup, and sprinkle with hemp seeds.
4. Enjoy!

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Notes

*Quinoa Flatbread: For more in-depth details and notes, check out our original blog post for Quinoa Flatbreads.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Storage: Makes 6 Mini Mediterranean Quinoa Flatbreads.

*Storage: Use within 2 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.