Preheat the oven to 425° F and line a baking sheet with parchment paper.
Blend the quinoa, water, salt, and any herbs you'd like to add—see notes—in a high-speed blender or food processor and blend for about 3 minutes or until it becomes like a pancake batter consistency.
Pour batter onto the prepared baking sheet and spread the mixture evenly with a spatula into a circle or square or whatever shape you’d like.
Sprinkle on additional herbs and salt, if you'd like.
Bake for 20 minutes. Remove from the oven and flip over carefully with a large, flat spatula and bake for another 5-10 minutes until both sides are golden brown.
Let cool, and cut into triangles or strips. Enjoy!
Serve with Our Favorite Hummus, our Tzatziki, olive tapenade, avocado and cucumbers or use as a pizza crust.
Optional spices to add: dried rosemary, granulated garlic, dried basil, nutritional yeast, freshly ground black pepper. I like to mix in a tablespoon of nutritional yeast for some cheesiness and then top it with dried rosemary and a sprinkle of coarse salt before it goes into the oven.