Crispy Polenta Quinoa And Herb Fingers With Beetroot Dip

THE CLEVER COOK
18Ingredients
65Minutes
260Calories

Ingredients

US|METRIC
  • 3/4 cup polenta
  • 1/2 cup quinoa
  • 4 cups vegetable stock
  • 1 tablespoon fresh rosemary (finely chopped)
  • 50 grams Parmesan (grated)
  • sea salt
  • freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 spray olive oil
  • 2 beetroot (medium)
  • 4 tablespoons Greek-style yogurt (natural)
  • 2 cloves garlic (crushed)
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 lemon (or to taste.)
  • 1 teaspoon chilli flakes (to taste, optional)
  • sea salt
  • freshly ground black pepper
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    NutritionView More

    260Calories
    Sodium68% DV1640mg
    Fat20% DV13g
    Protein20% DV10g
    Carbs10% DV29g
    Fiber20% DV5g
    Calories260Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol10mg3%
    Sodium1640mg68%
    Potassium440mg13%
    Protein10g20%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A20%
    Vitamin C25%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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