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Chia and quinoa tortillas with a trio of dips

Chia and quinoa tortillas with a trio of dips
4.3 3 rating
Prep. 35min
Total 1 h 45min
8 portions
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Ingredients

Chia and quinoa tortilla chips
  • quinoa
    50 g
  • chia seeds white or black
    50 g
  • cornmeal, coarse
    50 g
  • sesame seeds
    2 tbsp
  • fine salt to taste
    2 pinches
  • lime juice (approx. ½ lime)
    2 tsp
  • water
    60 g
Sun-dried tomato, chilli and cashew dip
  • red chilli deseeded if preferred
    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 pepper 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 flesh only, cut into pieces (4 cm)
    500 g
  • extra virgin olive oil plus extra for drizzling
    1 tsp
  • pine nuts toasted
    100 g
  • goat's cheese
    2 tbsp
  • fresh basil leaves only
    2 sprigs
  • ground cumin
    1 tsp
  • fine salt
    1 pinch
  • black pepper, freshly ground
    1 pinch
Artichoke dip
  • extra virgin olive oil for greasing
  • Parmesan cheese cut into cubes (3 cm)
    60 g
  • onion cut into halves
    ¼
  • marinated artichoke hearts drained
    250 g
  • mayonnaise
    135 g

Difficulty

medium

Nutrition per 1 portion

Protein 16.4 g
Calories 2395 kJ / 570 kcal
Fat 44.4 g
Fiber 11.2 g
Carbohydrates 22.5 g

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Also featured in

Gluten-free Baking 10 Recipes
Switzerland

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