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Chia and Quinoa Tortillas with a Trio of Dips

Chia and Quinoa Tortillas with a Trio of Dips
5.0 1 rating
Prep. 35 min
Total 1 h 45 min
8 portions
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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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