![Chia and Quinoa Tortillas with a Trio of Dips Chia and Quinoa Tortillas with a Trio of Dips](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/8503CA6C-D3CB-4319-8F56-1AA7FE9C44AE/Derivates/522FC4FC-3495-41CF-A375-2BFDB2382A60.jpg)
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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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