Devices & Accessories
Chia and Quinoa Tortillas with a Trio of Dips
Prep. 35 min
Total 1 h 45 min
8 portions
Ingredients
Chia and Quinoa Tortilla Chips
-
white quinoa50 g
-
chia seeds white50 g
-
polenta50 g
-
water60 g
-
sesame seeds2 Tbsp
-
sea salt to taste2 pinches
-
lime juice (approx. ½ lime)2 tsp
Sun-dried Tomato, Chilli and Cashew Dip
-
long red chilli deseeded if preferred1
-
garlic clove1
-
Parmesan cheese cubed (3 cm)30 g
-
fresh coriander leaves only5 sprigs
-
red pepper deseeded and quartered1
-
lemon juice1 Tbsp
-
raw cashew nuts120 g
-
sun-dried tomatoes drained100 g
-
extra virgin olive oil30 g
Pumpkin Dip
-
pumpkin flesh only, cut into pieces (4 cm)500 g
-
extra virgin olive oil1 tsp
-
pine nuts toasted100 g
-
goat's cheese2 Tbsp
-
fresh basil leaves only2 sprigs
-
ground cumin1 tsp
-
sea salt1 pinch
-
ground black pepper1 pinch
Artichoke Dip
-
extra virgin olive oil for greasing
-
Parmesan cheese cubed (3 cm)60 g
-
brown onion halved¼
-
artichoke hearts, marinated drained250 g
-
mayonnaise (see tip)135 g
Difficulty
medium
Nutrition per 1 portion
Protein
16.4 g
Calories
2395 kJ /
570 kcal
Fat
44.4 g
Fibre
11.2 g
Carbohydrates
22.5 g
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Gluten Free
8 Recipes
UK and Ireland
UK and Ireland
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