Name: Edamame Bean Dip with Parmesan Straws
Yield: Serves 4
Ingredients: 15 ml/1 tbsp fresh coriander (cilantro), roughly chopped; salt and ground black pepper; 75 g/3 oz/¾ cup quinoa flakes; 75 g/3 oz/⅔ cup wholemeal (wholewheat) flour; 75 g/3 oz/6 tbsp butter, softened; 75 g/3 oz/1 cup grated Parmesan cheese, plus extra for sprinkling; 75 g/3 oz/½ cup frozen edamame beans, cooked; 60 ml/4 tbsp sour cream; 60 ml/4 tbsp mayonnaise; 50 g/2 oz/⅓ cup pearl quinoa, cooked; cold water, to bind; paprika, for sprinkling; milk, for glazing; 30 ml/2 tbsp fresh chives, chopped, plus extra for garnishing

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

This delightful, creamy dip, served with crispy Parmesan pastry straws, would make a perfect beginning to a drinks party or summer barbecue. Edamame beans are young soya beans and are usually sold frozen. They are a rich source of isoflavines, so when they are teamed up with quinoa they create an appetizer that is full of protein.

Ingredients

For the Parmesan straws

75 g/3 oz/⅔ cup wholemeal (wholewheat) flour

Method

For the Parmesan straws, place the flour and quinoa flakes in a large bowl and mix with the grated Parmesan.
Add the butter and, using your fingertips, rub in the fat until the mixture resembles fine breadcrumbs. Add just enough water to bind everything into a firm dough.
Wrap the dough in clear film (plastic wrap) and chill in the refrigerator for 30