QUINOA CRISPS

MAKES 2 CUPS PREP + COOK 1 HOUR 30 MINS + COOLING

¹⁄3 cup quinoa 2 tbsp chia seeds 2 tbsp linseeds 1 tbsp olive oil 1 cup water ¹⁄3 cup grated parmesan

Preheat oven to 180°C. Combine quinoa, chia seeds, linseeds, olive oil and water in a saucepan. Stir over medium heat until mixture begins to pull away from side of pan. Add parmesan. Stir 2 mins. Remove from heat. Spread thinly over a lined oven tray. Cover with a second sheet of baking paper, then roll out to 2mm thick.

2 Bake 20 mins. Remove top paper. Bake a further 20 mins. Carefully turn crisp over and bake 20 mins until crisp. Cool.

SERVE WITH

Roast pumpkin, spinach and fetta salad.