Chia and Quinoa Tortillas with a Trio of Dips

Chia and Quinoa Tortillas with a Trio of Dips

5.0 3 ratings

Prep. 35 min

Total 1 h 45 min

8 portions

Ingredients

Chia and Quinoa Tortilla Chips

white quinoa
50 g
chia seeds white
50 g
polenta
50 g
water
60 g
sesame seeds
2 Tbsp
sea salt to taste
2 pinches
lime juice (approx. ½ lime)
2 tsp

Sun-dried Tomato, Chilli and Cashew Dip

long red chilli deseeded if preferred
1
garlic clove
1
Parmesan cheese cubed (3 cm)
30 g
fresh coriander leaves only
5 sprigs
red pepper deseeded and quartered
1
lemon juice
1 Tbsp
raw cashew nuts
120 g
sun-dried tomatoes drained
100 g
extra virgin olive oil
30 g

Pumpkin Dip

pumpkin flesh only, cut into pieces (4 cm)
500 g
extra virgin olive oil
1 tsp
pine nuts toasted
100 g
goat's cheese
2 Tbsp
fresh basil leaves only
2 sprigs
ground cumin
1 tsp
sea salt
1 pinch
ground black pepper
1 pinch

Artichoke Dip

extra virgin olive oil for greasing
Parmesan cheese cubed (3 cm)
60 g
brown onion halved
¼
artichoke hearts, marinated drained
250 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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Also featured in

Gluten Free 8 Recipes
UK and Ireland

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