Soak quinoa in water for a few hours or overnight in the fridge.
Drain and rinse the quinoa, then add a little water, spices and salt. Blend until smooth.
Pour the batter onto a parchment-lined baking sheet. Optionally, sprinkle with seeds and salt. Bake for 15 minutes, then cut into squares.
Flip the crackers, remove the parchment, and bake for another 15 minutes.
Keep the crackers separated, flip them so the seeds are facing up, and bake for another 10-15 minutes until they’re dry and crispy, checking occasionally for even cooking.