Chia and Quinoa Tortillas with a Trio of Dips

Chia and Quinoa Tortillas with a Trio of Dips

5.0 2 valutazioni

Prep. 35min

Totale 1h 45min

8 portions

Ingredienti

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

Difficoltà

media

Valori nutritivi per 1 portion

Proteine 16.4 g

Calorie 2395 kJ / 570 kcal

Grassi 44.4 g

Fibre 11.2 g

Carboidrati 22.5 g

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Gluten Free 8 ricette
Regno Unito e Irlanda

Ti potrebbe interessare anche...

Gluten-free Aubergine and Walnut Tart

1h

Creamy Vegan Hot Broccoli Dip

40min

Vegetable Oat Bake

1h 15min

Chickpea Flatbread and Curried Vegetable Dip

50min

Rosemary and Parmesan Almond Pulp Crackers

1h 20min

Creamy Sun-dried Tomato and White Bean Dip

10min

Lentil Burgers with Beetroot Rolls and Vegan Mayonnaise

4h 20min

Sun-dried tomato and pepita bread

2h

Artichoke And Tofu Dip

5min

Cranberry, Lemon and Almond Cake (egg, dairy and gluten free)

2h 25min

Kale Biscotti

1h

Beetroot Houmous

15min