Preheat oven to 170 degrees celsius.
Place rosemary and garlic into the TM bowl.
Chop on Speed 5 for 30 seconds (scraping down the sides of the bowl every 10 seconds) or until finely chopped.
Add water, plain flour, quinoa, olive oil and salt to the bowl.
Mix for 8 seconds, Speed 7.
Add the seeds and mix on Interval/Knead Speed for 2 minutes.
Divide the dough into two equal portions.
Place one portion between two sheets of baking paper and roll out to 5mm.
Use a cookie cutter or knife to cut into crackers.
Place on a baking tray lined with baking paper.
Repeat with remaining dough portion.
Cook for 15-20 minutes or until lightly golden.
Remove from the oven and allow to cool for 10 minutes on the tray before transferring to a wire rack to cool completely.
Keep the the crackers in an airtight container at room temperature.