Manchego and Sun-Dried Tomato Dip with Quinoa Poppy Twists

Name: Manchego and Sun-Dried Tomato Dip with Quinoa Poppy Twists
Yield: Serves 4
Ingredients: 45 ml/3 tbsp passata (bottled strained tomatoes); 30 ml/2 tbsp sun-dried tomatoes, roughly chopped; 75 g/3 oz/½ cup cooked quinoa; salt and ground black pepper; a good handful of fresh thyme leaves, roughly chopped, plus some left whole to garnish; 15 ml/1 tbsp virgin olive oil, if needed; 75 ml/2½ fl oz/⅓ cup olive oil; 2.5 ml/½ tsp salt; ground black pepper, to taste; 150 ml/¼ pint/⅔ cup cold water; milk, to glaze; 30 ml/2 tbsp grated Manchego cheese; 75 g/3 oz/scant ½ cup cream cheese; 175 g/6 oz/1½ cups quinoa flour; 50 g/2 oz/½ cup plain (all-purpose) flour; 60 ml/4 tbsp cup poppy seeds; 10 ml/2 tsp mixed dried herbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Cooked quinoa blends beautifully in this deeply flavoured Spanish-style dip, which with its abundant tomatoes and wonderful fresh basil will bring back happy memories of summer sun. Quick and very easy to make, this dip is ideal served with tasty pastry twists, made with quinoa flour, for pre-dinner snacks or picnics.

Ingredients

For the poppy twists

175 g/6 oz/1½ cups quinoa flour
50 <

Starter
Snack
Vegetarian
Gluten-free
Summer

Method

Preheat the oven to 190°C/375°F/Gas 5. Line a medium baking sheet with baking parchment.
To make the poppy twists, sift the flours together in a large bowl. Mix in the poppy seeds, herbs and seasoning. Stir in the oil, and then the cold water little by