Urządzenia i Akcesoria
Chia and quinoa tortillas with a trio of dips
Przygotowanie 35 min
Czas całkowity 1 godz. 45 min
8 portions
Składniki
Chia and quinoa tortilla chips
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white quinoa50 g
-
white chia seeds50 g
-
polenta50 g
-
sesame seeds2 tbsp
-
sea salt to taste2 pinches
-
lime juice (approx. ½ lime)2 tsp
-
water60 g
Sun-dried tomato, chilli and cashew dip
-
fresh long red chilli deseeded if preferred and cut into halves1
-
garlic clove1
-
Parmesan cheese cut into cubes (3 cm)30 g
-
fresh coriander leaves only5 sprigs
-
raw cashew nuts120 g
-
red capsicum deseeded and cut into quarters1
-
lemon juice1 tbsp
-
sun-dried tomatoes drained100 g
-
extra virgin olive oil30 g
Pumpkin dip
-
pumpkin peeled, cut into pieces (4 cm)500 g
-
extra virgin olive oil1 tsp
-
pine nuts toasted100 g
-
fresh goat's cheese2 tbsp
-
fresh basil leaves only2 sprigs
-
ground cumin1 tsp
-
sea salt1 pinch
-
ground black pepper1 pinch
Artichoke dip
-
extra virgin olive oil for greasing
-
Parmesan cheese cut into cubes (3 cm)60 g
-
brown onion cut into halves¼
-
marinated artichoke hearts drained250 g
-
mayonnaise (see Tips)135 g
Poziom trudności
średni
Wartości odżywcze na 1 portion
Sód
378.7 mg
Białko
16.7 g
Kalorie
2419.5 kJ /
576.1 kcal
Tłuszcz
44.2 g
Błonnik
10.5 g
Tłuszcz nasycony
7.6 g
Węglowodany
24 g
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