Chia Quinoa Breadsticks

Chia Quinoa Breadsticks

Nutty quinoa and crunchy chia seeds give these breadsticks a hearty, rustic bite.

Total 2 hr 10 min Makes 12 breadsticks Calories 178/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Sesame

These breadsticks combine cooked quinoa and chia seeds into a yeasted dough for a hearty texture with a nutty, wholesome flavor. Baked until golden with a crisp exterior and tender crumb, they pair well with soups, salads, or a simple olive oil dip. A good way to use leftover cooked quinoa in a savory bread application.

Ingredients

  • 1 cup cooked quinoa, cooled
  • 3 tablespoons chia seeds
  • 1/4 cup warm water
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons olive oil, plus extra for brushing
  • 3/4 cup warm water
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon sesame seeds, for topping
  • 1 teaspoon coarse sea salt, for topping

Method

  1. In a small bowl, stir the chia seeds into 1/4 cup warm water and set aside to form a gel, about 10 minutes.

  2. In a separate small bowl, dissolve the sugar in 3/4 cup warm water, sprinkle in the yeast, and let sit until foamy, about 8 minutes.

  3. In a large bowl, whisk together the flour and salt.

  4. Add the cooked quinoa, chia gel, proofed yeast mixture, and olive oil to the flour. Mix until a rough dough forms.

  5. Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes.

  6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

  7. Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope about 8 inches long and place on two parchment-lined baking sheets.

  8. Cover the shaped breadsticks loosely with a towel and let rest until slightly puffed, about 20 minutes.

  9. Preheat the oven to 400°F (200°C).

  10. Brush each breadstick with beaten egg and sprinkle with sesame seeds and coarse sea salt.

  11. Bake until golden brown and firm to the touch, 18 to 20 minutes, rotating the pans halfway through.

  12. Transfer to a wire rack and brush lightly with olive oil. Serve warm or at room temperature.

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    Chia Quinoa Breadsticks

    These breadsticks combine cooked quinoa and chia seeds into a yeasted dough for a hearty texture with a nutty, wholesome flavor. Baked until golden with a crisp exterior and tender crumb, they pair well with soups, salads, or a simple olive oil dip. A good way to use leftover cooked quinoa in a savory bread application.

    2 hr 10 min 12 breadsticks 178 cal

    Ingredients

    • 1 cup cooked quinoa, cooled
    • 3 tablespoons chia seeds
    • 1/4 cup warm water
    • 1 packet active dry yeast (2 1/4 teaspoons)
    • 1 teaspoon granulated sugar
    • 3 cups all-purpose flour
    • 1 1/2 teaspoons salt
    • 3 tablespoons olive oil, plus extra for brushing
    • 3/4 cup warm water
    • 1 egg, beaten (for egg wash)
    • 1 tablespoon sesame seeds, for topping
    • 1 teaspoon coarse sea salt, for topping

    Method

    1. 1

      In a small bowl, stir the chia seeds into 1/4 cup warm water and set aside to form a gel, about 10 minutes.

    2. 2

      In a separate small bowl, dissolve the sugar in 3/4 cup warm water, sprinkle in the yeast, and let sit until foamy, about 8 minutes.

    3. 3

      In a large bowl, whisk together the flour and salt.

    4. 4

      Add the cooked quinoa, chia gel, proofed yeast mixture, and olive oil to the flour. Mix until a rough dough forms.

    5. 5

      Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes.

    6. 6

      Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

    7. 7

      Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope about 8 inches long and place on two parchment-lined baking sheets.

    8. 8

      Cover the shaped breadsticks loosely with a towel and let rest until slightly puffed, about 20 minutes.

    9. 9

      Preheat the oven to 400°F (200°C).

    10. 10

      Brush each breadstick with beaten egg and sprinkle with sesame seeds and coarse sea salt.

    11. 11

      Bake until golden brown and firm to the touch, 18 to 20 minutes, rotating the pans halfway through.

    12. 12

      Transfer to a wire rack and brush lightly with olive oil. Serve warm or at room temperature.