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Crispy Polenta Quinoa And Herb Fingers With Beetroot Dip
THE CLEVER COOK18Ingredients
65Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup polenta
- 1/2 cup quinoa
- 4 cups vegetable stock
- 1 Tbsp. fresh rosemary (finely chopped)
- 50 grams Parmesan (grated)
- sea salt
- freshly ground pepper
- 2 Tbsp. extra-virgin olive oil
- 1 spray olive oil
- 2 beetroot (medium)
- 4 Tbsp. Greek-style yogurt (natural)
- 2 cloves garlic (crushed)
- 1 tsp. cumin
- 1/2 tsp. canela
- 1/2 lemon (or to taste.)
- 1 tsp. chilli flakes (to taste, optional)
- sea salt
- freshly ground black pepper
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1640mg68% |
| Potassium440mg13% |
| Protein10g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber5g20% |
| Sugars6g |
| 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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