Roast the Quinoa seeds without grease in a pan until they start scenting and turn golden brown. Don’t let them burn! Let the seeds cool down and then grind them in a flour mill. Dissolve the yeast and honey with the water in a bowl. Stir in 2/3 of the Quinoa/wheat flour. Now add salt and olive oil to the dough. Knead with the remaining flour to a smooth dough. Let it rest covered for at least 30 minutes in a warm spot. Mix the spices in your preferred quantity in a mortar and grind thoroughly. For the filling, peel the tomatoes and remove the pulp, dice the filets with the dried tomatoes in small cubes. Peel and chop the onion and garlic. Wash the spinach and remove the stalks. Heat the coconut oil in a pan and roast 1-2 teaspoons in it. Add the onion and garlic and sweat in the pan. Now also add the tomato cubes (fresh and dried) in the pan and fry everything for 3-4 minutes on low heat. Then add the spinach stir with the tomato mass and let it stew for a while. When everything’s ready, season with salt and pepper. Thinly roll out the dough to 20cm diameter discs, spread them with the spinach-tomato mass and fold the flatbreads in the middle. Press and close the ends (if necessary brush the edges with water). Bake the flatbreads in the middle of the preheated oven for 15-20 minutes at 200°C until they are golden brown.