Quinoa Tostadas
These crispy quinoa tostadas combine quinoa grains, chia seeds and sesame seeds into crunchy gluten-free bases, ideal as a snack or light starter. The Thermomix TM7 weighs, grinds and mixes the seeds into an even batter in seconds, giving bakery-style crispness straight from your oven without any flour.
About this recipe
Quinoa Tostadas with the Thermomix TM7 are the answer for anyone searching for gluten-free crispy snack recipes that taste anything but restricted. Instead of corn or wheat, these tostadas are built from a simple batter of quinoa grains, chia seeds and sesame seeds, bound with water and a pinch of sea salt. The all-in-one kitchen machine transforms this short ingredient list into something special: the seeds are ground fresh for maximum nutty flavour, then mixed into a smooth, pourable batter that bakes into thin, golden discs with a satisfying snap. Serve them as a quick weeknight starter with avocado and tomato, as a party base for hummus and grilled vegetables, or pack them in a lunchbox for a wholesome afternoon snack. Because the recipe contains no flour, eggs or dairy, it suits vegan, gluten-free and lactose-free diets at once. Anyone who believes gluten-free means bland will be won over by the toasted sesame aroma and the delicate quinoa crunch of these homemade tostadas.
Preparation tips
- Spread the quinoa batter very thinly and evenly on the baking paper, as thin discs bake into crisp tostadas while thick ones stay chewy in the middle; a spatula or the back of a spoon works well.
- Let the baked tostadas cool completely on the tray before lifting them, as the chia seeds and sesame seeds set and firm up during cooling, giving that characteristic snap rather than bending.
- For extra flavour, toast the sesame seeds in a dry pan before adding them to the batter, and store the finished tostadas in an airtight tin so they stay crisp for topping with avocado or hummus.
- Swap the sea salt for smoked salt or a pinch of paprika to give the quinoa and sesame batter a savoury depth that children also enjoy when the tostadas are cut into smaller triangles.
Recipe variations
- For a festive party version, press the quinoa batter into small rounds and top the baked tostadas with refried beans, cherry tomatoes and fresh coriander for colourful Mexican-style canapés.
- A sweeter kid-friendly variation replaces the sea salt with a spoonful of maple syrup and a dash of cinnamon in the chia and quinoa batter, serving the crisp discs with fruit or yogurt.
Thermomix TM7 Benefits
- The integrated scale of the Thermomix weighs the quinoa grains and chia seeds directly into the mixing bowl to the gram, ensuring a balanced batter. [Built-in Scale]
- Grinding the sesame seeds fresh in the TM7 releases their full nutty aroma, giving the tostadas a deeper flavour than pre-ground seeds. [Multi-Function]
- Thanks to precise mixing, the Thermomix blends the quinoa flour with water and sea salt into a lump-free, pourable batter in well under a minute. [Precision Control]
- Heating the batter mixture in the Thermomix slightly thickens the chia gel, so the tostada discs hold together without any added flour. [Multi-Function]
- Whipping air into the sesame and quinoa mixture gives the baked tostadas a lighter structure that crisps up evenly in the oven. [Multi-Function]
Ingredients
- quinoa grains
- chia seeds
- sesame seeds
- fine sea salt
- water