Rosemary Garlic Sea Salt Quinoa Crostini

Looking for some good snacks that are easy and tasty enough for lunch boxes or after school, yet classy enough when you have grown-up company? Cheese and crackers or chips and salsa are a go-to for most, but this super simple homemade version of crostini will make you think twice before picking up those basic crackers at the store!

This month's Recipe Redux theme is "crunch snacks". We all love a good crunch, but it's no fun when a cracker or chip falls apart in a bowl of dip or crumbles in your hand as you take a bite. This is one of those recipes that is so basic, literally anyone can make it. It's a great recipe to get the kiddos involved in! It only takes about 10 minutes of prep. Mix the ingredients, spread on a baking sheet, bake, cut and voila - the healthiest, whole food crostini you’ll ever come across. No ingredients you can't pronounce on this label!

These crostini are made from ingredients compliments of @chosenfoods. I cooked their white quinoa, soaked their pre-washed chia seeds and finished the recipe off with their avocado oil and avocado oil spray for a nicely browned crispy cracker. They're loaded with fiber, plant protein, whole grains, omega-3 and monounsaturated fats and vampire-fighting levels of heart-healthy garlic. Nothing wrong with that! (However, if you don't love SUPER garlic-y foods, consider reducing the amount of garlic in the recipe.)

Neither my 14-month-old , nor my snacks-during-football loving husband could get enough of these! Granted, I don’t think they fully appreciated the pretty lox, tzatziki, rosemary presentation, but they used the rest of the crostini to just dip in the tzatziki on their own. Simple, and delicious!

These crispy, textured snacks hold up really well to dip or can be topped individually for some beautiful appetizers. You can try cutting them in different shapes (shown below) depending on the look you're going for (lunch box basic, or dinner party fancy). Give it a try and let me know what you think! 


Rosemary Garlic Sea Salt Quinoa Crostini


  • 2 cups quinoa, cooked
  • 1/2 cup chia seeds, soaked in 1 cup of water at least 5 minutes or until gel forms
  • 8 cloves garlic, minced (you can also buy pre-minced garlic to save some prep time here - 8 cloves is ~2 Tbsp minced garlic)
  • 3 Tbsp minced fresh rosemary (or 1 1/2 Tbsp dried)
  • 1/2 tsp kosher salt
  • 2 Tbsp Chosen Foods avocado oil (Tip: you can buy this in bulk at Costco!)


  1. Preheat oven to 350º F
  2. Combine all ingredients in a bowl. Mixture should be a bit sticky and clump together. If it seems to dry and is not holding together, try adding 1 Tbsp of water at a time until you reach desired consistency. 
  3. Line baking sheet with parchment paper or Silpat.
  4. Pour mixture onto baking sheet and spread out into even layer - about 1/8 inch thick. This should cover most of the baking sheet.The thinner you spread the mixture, the lower the cooking time and the more crispy the crackers will be. 
  5. Spray top of mixture with avocado oil spray to help with browning.
  6. Bake in oven at 350F for 15 minutes. The crackers should be baked just enough to hold together for cutting. Remove from oven and cut crostini into desired shape. I tried both diamond shaped and plain old square. Both worked very well! 
  7. Return to oven and bake an additional 20 minutes. If the crackers have not browned after 20 minutes, you can flip them upside down and bake an additional 10-15 minutes or until they reach your desired level of crispness. 
  8. Pair with dip or toppings of your choice! (Pictured: Lox with Tzatziki sauce) Other suggestions: Hummus, bruschetta, figs, egg salad, tuna salad, chicken salad, coleslaw, guacamole, this list could go on and on... ;)