Quinoa and Dill Flatbread
Original recipe yields 16 servings
Vegetable stock can be substituted for the water if desired.
89 calories; protein 2.3g 5% DV; carbohydrates 10.3g 3% DV; fat 4.4g 7% DV; cholesterol 0mg; sodium 74.8mg 3% DV. Full Nutrition