Rinse the quinoa in a medium-sized bowl with plenty of water and place in the refrigerator overnight. Cover the chia seeds in a small glass that is ½ full of water. Also leave in the fridge overnight. The next morning, preheat the oven to 170 ° C. Rinse the quinoa through a sieve, being careful to rinse off any excess water. Mix quinoa, chia seeds and ½ cups of water, olive oil, tartar, salt and lemon juice in a blender. Stir for 3 minutes at high speed or. until the mass resembles a pancake batter or thicker. Pour the mixture into a lower baking dish. Bake 90 min oz. that the bread still returns to its position when pressed. Cool and store in the refrigerator.
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