Quinoa Crisps with Mango Avocado Salsa

Rinse 1 cup quinoa thoroughly and cook according to package directions. Let cool completely.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, combine cooked quinoa, 1/2 cup brown rice flour, 1/4 cup almond flour, 2 tablespoons flaxseed meal, 1 tablespoon sesame seeds, 1/2 teaspoon salt, 1/2 teaspoon cumin powder, and 1 teaspoon lime zest.

Add 3 tablespoons olive oil to the mixture and stir until well combined.

Gradually add 1/4 cup cold water, mixing until the dough holds together when pressed. You may need slightly more or less water.

Divide the dough in half and place each half between two sheets of parchment paper. Roll out very thin (about 1/8 inch).

Remove the top parchment, transfer the bottom parchment with dough to baking sheets, and score the dough into cracker-sized squares with a knife.

Bake for 15-20 minutes, rotating the pans halfway through, until the crisps are golden and firm. Allow to cool completely.

While crisps are cooling, prepare the mango avocado salsa. Dice 2 mangoes into small cubes.

Rinse and drain 3/4 cup black beans and set aside.

Dice 2 avocados, 1/2 cup red bell pepper, 1/4 cup red onion, and 1 small seeded jalapeño (adjust to taste).

Finely chop 1/3 cup fresh cilantro.

In a large bowl, combine the diced mango, avocado, bell pepper, red onion, jalapeño, and cilantro.

Add 2 tablespoons lime juice, 1/4 teaspoon black pepper, 1/4 teaspoon chili powder, and a pinch of salt. Gently fold to combine.

In a separate bowl, mix 1/2 cup Greek yogurt with 1 tablespoon honey and 1 tablespoon lime juice until smooth.

To serve, spread the yogurt mixture onto the cooled quinoa crisps, top with the mango avocado salsa, and sprinkle with black beans.

Arrange on a serving platter and serve immediately.