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.
For the twists you could use wholemeal (whole-wheat) flour instead of white flour, if you wish, and add
Twists Nutritional Information (3 twists): Energy 364kcal/1524kJ; Protein 9g; Carbohydrate 41g, of which sugars 0g; Fat 28g, of which saturates 6g; Cholesterol 0mg; Calcium 231mg; Fibre 2g; Sodium 308mg.
Dip Nutritional Information: Gluten free Energy 185kcal/767kJ; Protein 4g; Carbohydrate 7g, of which sugars 3g; Fat 16g, of which saturates 8g; Cholesterol 24mg; Calcium 99mg; Fibre 1g; Sodium 142mg.
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