Chia and Quinoa Tortillas with a Trio of Dips
TM6 TM5

Chia and Quinoa Tortillas with a Trio of Dips

5.0 (1 rating)

Ingredients

Chia and Quinoa Tortilla Chips

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

Sun-dried Tomato, Chilli and Cashew Dip

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

Pumpkin Dip

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

Artichoke Dip

  • extra virgin olive oil, for greasing
  • 60 g Parmesan cheese, cubed (3 cm)
  • ¼ brown onion, halved
  • 250 g artichoke hearts, marinated, drained
  • 135 g mayonnaise (see tip)

Nutrition
per 1 portion
Calories
2395 kJ / 570 kcal
Protein
16.4 g
Carbohydrates
22.5 g
Fat
44.4 g
Fibre
11.2 g

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