Gluten-free bread with quinoa

• 1 + 3/4 cup quinoa
• 1/4 cup chia seeds
• 1 cup water and more to soak the quinoa
• 1/4 cup olive oil
• 1/2 teaspoon tartar
• 1/2 teaspoon salt
• 1/2 squeezed lemon
• Indian plantain

Preparation

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.