Chia and quinoa tortillas with a trio of dips

Chia and quinoa tortillas with a trio of dips

3.8 4 ratings

Prep. 35 min

Total 1 h 45 min

8 portions

Ingredients

Chia and quinoa tortilla chips

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

Sun-dried tomato, chilli and cashew dip

fresh long red chilli deseeded if preferred and cut into halves
1
garlic clove
1
Parmesan cheese cut into cubes (3 cm)
30 g
fresh coriander leaves only
5 sprigs
raw cashew nuts
120 g
red capsicum deseeded and cut into quarters
1
lemon juice
1 tbsp
sun-dried tomatoes drained
100 g
extra virgin olive oil
30 g

Pumpkin dip

pumpkin peeled, cut into pieces (4 cm)
500 g
extra virgin olive oil
1 tsp
pine nuts toasted
100 g
fresh 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 cut into cubes (3 cm)
60 g
brown onion cut into halves
¼
marinated artichoke hearts drained
250 g
mayonnaise (see Tips)
135 g

Difficulty

medium

Nutrition per 1 portion

Sodium 378.7 mg

Protein 16.7 g

Calories 2419.5 kJ / 576.1 kcal

Fat 44.2 g

Fibre 10.5 g

Saturated Fat 7.6 g

Carbohydrates 24 g

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Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Gluten free baking 11 Recipes
Australia and New Zealand

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