Quinoa Flatbread Salmon Pizzas
Infused with salubrious quinoa flour and bejewelled with omega-3 rich smoked salmon, these individual pizzas are sure to be a dinnertime hit among tasters.
1 large egg
1 cup (250 mL) whole wheat, spelt, or brown rice flour
3/4 cup (180 mL) quinoa flour
1 1/4 cups (310 mL) + 2 Tbsp (30 mL) water
2 garlic cloves, grated or finely minced
1/4 tsp (1 mL) salt
3/4 cup (180 mL) reduced fat cream cheese, room temperature
1/4 cup (60 mL) chopped sun-dried tomatoes
2 Tbsp (30 mL) chopped dill
2 Tbsp (30 mL) chopped capers (optional)
2 oz (55 g) smoked wild salmon, sliced
1 cup (250 mL) arugula
In large bowl, lightly beat egg. Stir in whole wheat flour, quinoa flour, water, garlic, and salt. If the mixture seems too thick, stir in more water 1 Tbsp (15 mL) at a time. Let sit at room temperature for 1 hour.
Heat greased skillet over medium heat. Pour 1/4 cup (60 mL) of the mixture into centre of pan and gently spread out with the back of a spoon. Cook for 4 minutes, or until golden brown on the bottom. Flip, and cook an additional 3 to 4 minutes. Repeat with remaining batter. You should get 6 flatbreads. Keep cooked flatbreads warm in a 200 F (90 C) oven on a baking sheet while you prepare others.
Meanwhile, stir together cream cheese, sun-dried tomatoes, dill, and capers. Spread cream cheese mixture on flatbreads and top each with an equal amount of salmon and arugula. Garnish with freshly ground black pepper.
Serves 3.
Each serving contains: 418 calories; 20 g protein; 15 g total fat (6 g sat. fat, 0 g trans fat); 52 g total carbohydrates (7 g sugars, 4 g fibre); 682 mg sodium
source: "Crazy about Quinoa", alive #363, January 2013
Quinoa Flatbread Salmon Pizzas
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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