QUINOA CRACKERS WITH AVOCADO AND SMOKED TUNA (GLUTEN-FREE)

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It’s so warm and nice here now and I try to spend a lot of time in the garden, clearing out all the extra growth that seems to accumulate without anyone noticing it, especially me. The garden has often been used as a metaphor for the state of man’s/woman’s mind in poetry so yesterday I thought that maybe it’s time that I do some spring cleaning in mine. Apart from the soothing feeling that I am actually doing something that you can see the results of as a difference to the so called real work I do, it’s always good to work with your body so that you get tired for real and then the sunlight is a great healer, at least in the spring. As is cooking. Here we have the second installment of my contributions to The Heart of the Matter-eating for life event. Making finger food that is heart friendly has really caught my imagination, I have a couple of other little dishes that I want to blog about and I hope you will contribute with some as well, one is more than enough! For some more information about the type of ingredients that you can use see Joanna’s list here! Just remember to send your contribution to me (i_beretta AT yahoo DOT it) before the 23 of March.
I wanted to make a cracker without fat in it so I turned to my quinoa as usual and tried this way, if you know better solutions why don’t you post about it and then send the link to me so that I can include you in the roundup?

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QUINOA CRACKERS WITH AVOCADO AND SMOKED TUNA (GLUTEN-FREE)

Quinoa crackers:
ca 15

250 ml / 1.1 cup cooked quinoa
1 egg white
1 tsp sesame seeds (optional)

Avocado
Smoked tuna or some other type of smoked fish
Lime juice
Salt
Chili powder

– Mix quinoa with the egg white, stir well so that it really get mixed. If you want you add sesame seeds as well.
– I used a cookie cutter to shape the crackers: spoon some quinoa into the cookie cutter, flatten it out into a thin layer, then you just take away the cutter and proceed with the next. Do this straight on a baking sheet paper because you can’t move them once you have made them.
– Bake the crackers in a pre-heated oven at 175° C/347°F for 20 minutes, 10 on each side so you have to flip them over in the middle. Obviously it can take longer or shorter time depending on how thick or thin you have made the crackers.
– Chop the smoked tuna.
– Mash the avocado in a bowl and add the smoked tuna and some lime juice. Mix well.
– Put the avocado mix on the quinoa crackers and dust a little chili powder on top.
– Ready to serve.

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HOTM

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