Manchego and Sun-Dried Tomato Dip with Quinoa Poppy Twists

Preparation info
  • Serves


    • Difficulty


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.


For the poppy twists

  • 175 g/6 oz/ cups quinoa flour
  • 50 <


  1. Preheat the oven to 190°C/375°F/Gas 5. Line a medium baking sheet with baking parchment.
  2. 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