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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
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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

Nutrition per 1 portion

Calories 576.1 kcal / 2419.5 kJ
Protein 16.7 g
Fat 44.2 g
Carbohydrates 24 g
Fibre 10.5 g
Saturated Fat 7.6 g
Sodium 378.7 mg

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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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