2-Ingredient Quinoa Crust


I just discovered this amazing thing from Green Healthy Cooking and had to share. Suuuuper simple. It’s barely even a recipe. This crust has two ingredients (not including water), quinoa and ground flax seeds. It’s a fabulous flourless base for a breakfast tart, pizza, or quiche. On weight-loss, it makes a good breakfast. On maintenance, it makes an even better breakfast, or an awesome lunch.

2-Ingredient Quinoa Crust (V)

  • Servings: Makes 2 Servings
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Each Serving Contains:

  • 4 oz Grain
  • 1/8 Protein


Grain Serving

  • 8 oz cooked quinoa (about 3/4 cup dry) (2 grain servings)

Protein Serving

  • 1/2 oz (2 Tbsp) ground flax seeds (1/4 protein serving)


  1. Mix 2 Tbsp of ground flax meal with 2 Tbsp of water to make a “flax egg” paste in a small bowl. Add a little more water if it’s too sticky. Set aside.
  2. Combine 1 cup of dry, rinsed quinoa and 1.5 cups of water into a pot. Simmer, covered with a lid until the water is absorbed, about 10 minutes. There will be some leftover, save it for tomorrow. (Here are some ideas!)
  3. Remove from heat, fluff with a fork and transfer to a bowl. Let cool, rinse in a strainer, or refrigerate. This is a great thing to do with leftover batch-cooked quinoa.
  4. Preheat oven to 400 degrees F.
  5. Add the flax mixture to the quinoa and knead together with your hands until it is well mixed and can be formed like a dough. Add water (a tablespoon at a time) to make it stickier. It should be pretty wet and sticky.
  6. Lightly grease a pie pan or tart pan and press the crust mixture evenly into it. Alternatively, to avoid oil, press it into a circle on a piece of parchment paper. It won’t stick. I prefer doing that to filling it into a pan actually, but that could be laziness.
  7. Bake 25-30 minutes, or until golden.
  8. Fill with your desired filling. Try a breakfast tart with fruit and vegan ricotta flavored with a little vanilla and cinnamon, a veggie quiche, or perhaps a pizza-like meal with my dreamy plant-based pesto ricotta!

Substitutions: If quinoa isn’t your thing, you might try making a crust with millet or oats instead. You could also use an egg as a binder instead of the flax and it wouldn’t change the quantity calculations.

Maintenance Modification: Use 12 oz of quinoa instead of 8, to obtain 6 oz per serving. You could increase the flax a tiny bit but I didn’t bother. Maybe it was a tiny bit more crumbly than it would have been otherwise but it worked fine. I like to make 4 little 3-oz tarts (see below) and eat 2 for breakfast.

Recipe Source: greenhealthycooking.com, reblogged by Katie’s Bright Kitchen

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  1. Pingback: Breakfast Tarts w/ Quinoa Crust (V) – Katie's Bright Kitchen

  2. Thanks! I noticed a crust on Sweet Earth pizza a little similar and it was great, too.

  3. Can I just use an egg?

  4. 1 egg would be half a protein not 1/4th. How is this only 1/8 serving of protein? Am I missing something?

  5. If you used an egg, yes. The recipe I posted uses ground flax seeds, not an egg.

  6. Pingback: Breakfast Tarts w/ Quinoa Crust (V) | Katie's Bright Kitchen

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