Rinse well the quinoa under cold water and then transfer to a pot. Cover with water, bring to a boil and simmer for 15 minutes or until the liquid is absorbed.
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In a food processor, blitz the cooked quinoa with milk, ground flaxseeds, baking powder, salt, and oil until you have a dense batter.
Pour three spoonfuls of the quinoa bread batter over a baking tray lined with parchment paper. Spread with a spatula to give the dough an oval flatbread shape.
Bake the flatbreads for 25 minutes at 200°C (390°F) until lightly browned. Allow cooling on a wire rack before serving.