Chia and quinoa tortillas with a trio of dips
TM6 TM5 TM31

Chia and quinoa tortillas with a trio of dips

3.8 (4 ratings)

Ingredients

Chia and quinoa tortilla chips

  • 50 g white quinoa
  • 50 g white chia seeds
  • 50 g polenta
  • 2 tbsp sesame seeds
  • 2 pinches sea salt, to taste
  • 2 tsp lime juice (approx. ½ lime)
  • 60 g water

Sun-dried tomato, chilli and cashew dip

  • 1 fresh long red chilli, deseeded if preferred and cut into halves
  • 1 garlic clove
  • 30 g Parmesan cheese, cut into cubes (3 cm)
  • 5 sprigs fresh coriander, leaves only
  • 120 g raw cashew nuts
  • 1 red capsicum, deseeded and cut into quarters
  • 1 tbsp lemon juice
  • 100 g sun-dried tomatoes, drained
  • 30 g extra virgin olive oil

Pumpkin dip

  • 500 g pumpkin, peeled, 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, cut into cubes (3 cm)
  • ¼ brown onion, cut into halves
  • 250 g marinated artichoke hearts, drained
  • 135 g mayonnaise (see Tips)

Nutrition
per 1 portion
Calories
2419.5 kJ / 576.1 kcal
Protein
16.7 g
Carbohydrates
24 g
Fat
44.2 g
Saturated fat
7.6 g
Fiber
10.5 g
Sodium
378.7 mg

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