Preheat the oven to 180 degrees C ( I use a fan assisted electric oven, please adjust according to your own oven )
Add the quinoa to a frying pan and toast over a medium heat until golden brown, about 5 minutes, then leave to cool slightly.
Line a baking tray with parchment paper.
Add all the dry ingredients for the crackers into a large mixing bowl and mix well.
Add the oil and water and mix well again.
Spread the cracker mixture onto the lined baking tray, roll out the mixture until it is quite thin. I did this by adding an extra layer of parchment paper over the mixture then I rolled it out with a mason jar. Remove the paper when done.
Using a sharp knife score the cracker mixture into 16 pieces, then bake in the oven for 30 - 35 minutes, turning halfway through. The crackers should be a nice golden colour when done, leave to cool then carefully break into crackers. If they crumble a little don't worry they don't have to be perfect, we're using them for dipping into the hummus.