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Ingredients
Ingredients- Vegetable plates:
- 2.5 dl cooked quinoa
-
3 tbsp. Svansø Flaxseeds
- 9 tbsp. boiling water
- 1 can chickpeas, drained
- 1 onion
- 2 cloves of garlic
- 0,5 squash
- 1 handful of parsley
-
8 tbsp. Svansø Almond flour
- 4 tbsp. flour
- 2 tsp. salt
- Peel of 1 lemon
-
Svansø Sesame seeds for breading
- Artichoke dip:
- 1 glass grilled artichokes
- 4 tbsp. neutral plant yoghurt
- 2 cloves of garlic
- A little lemon juice
- Herbs
- Salt & pepper
Preparation
PreparationVegetable plates
1. Boil the quinoa according to the package instructions (1 part quinoa to 2 parts water. Clean the grains under cold water before cooking. Cooking time approx. 15 minutes, resting time 5 - 10 minutes).
2. Crush flaxseed in a mortar or mini chopper.
3. Pour boiling water over and leave to infuse for 10 minutes.
4. Chop the chickpeas, onion, garlic, courgette and parsley in a mini food processor until finely chopped.
5. Mix the vegetables in a bowl with the flaxseed and the cooked quinoa.
6. Add the almond flour, plain flour, salt and the zest of 1 lemon.
7. Stir the whole mixture well together.
8. Shape the vegetable puree into small plates.
9. Roll them in sesame seeds and place them on a baking tray with baking paper.
10. Bake for about 15 minutes at 200°C.
11. Let the dumplings cool briefly and place them on a wooden skewer ready to serve.
Artichoke dip
1. Drain the artichokes of oil.
2. Put them in a mini chopper and process until you have a creamy but coarse mass.
3. Add the vegetable yoghurt, garlic, lemon, parsley and salt and pepper. Blend again.
4. Arrange in a bowl and use as a base for your quinoa dishes.
Product in the recipe
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