Preheat oven to 325°F. Line a sheet pan with parchment paper.

Drain quinoa and transfer to a blender with 2 cloves garlic, ½ cup water and salt.

Blend on high, adding more water if needed to achieve a loose pancake batter. A looser batter will result in a thinner, lighter cracker, while a thicker batter will be a bit chewier.

Spread olive oil out onto a sheet pan lined with parchment paper. Pour the batter over the olive oil and spread out into an even thickness. Sprinkle with za’atar and sesame seeds evenly.

Bake for about 30-45 minutes, or until browned and crisped around the edges. (Check on them halfway through if they are not cooking evenly you can try and flip them over or cut in half before finishing in the oven.)

Allow to cool to room temperature, then break into pieces. Store in an airtight container for up to 1 month.

If the crackers soften during storage, they can be crisped back up with a quick toast in the oven.