Soak the quinoa in 2 cups of water for at least 6 hours or overnight.

Preheat the oven to 425ºF. Line a 9-inch cake pan with parchment paper and drizzle 1 tablespoon of oil in the center. Spread it around with your hands until evenly coated and set the pan aside.

Thoroughly rinse the soaked quinoa, then add to a blender. Add the remaining ¼ cup water, 2 tablespoons olive oil, baking powder, and salt. Blend on high until smooth. It should resemble a thick pancake batter. Pour the batter into the prepared pan and bake for 15 minutes. Remove and flip onto a baking sheet. Return to the oven and bake for another 10-15 minutes until browned and crispy at the edges.

Top with any toppings you’d like and bake for 12-15 minutes. Cool for a few minutes before slicing and serving.