ARTICHOKE QUINOA DIP
SERVES 4 PORTIONS
1⁄2 cup quinoa
1 tbsp extra virgin olive oil
1⁄2 cup diced onion
113g (4oz) baby spinach, with stems chopped off
1⁄4 cup raw shelled hempseed
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1 tsp salt
1⁄4 tsp ground black pepper
227g (8oz) artichoke hearts in water, drained
1 tbsp lemon juice
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 8.9g (1.2g S.Fat)
Carbs: 21.7g
Protein: 7.1g
Sugar: 0.9g
Sodium: 836mg
METHOD
Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa and 1 cup of water. Bring to a boil, then cover and reduce to a low heat. Cook for 10 to 15 minutes, or until all the liquid has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and fluff it up.
In a large skillet over medium-high heat, heat the oil. Sauté the onion for 10 minutes over medium heat. Cook, stirring constantly, until the spinach is wilted, about a minute. Stir in the hempseed and spices quickly. Take the pan off the heat.
Remove the artichoke hearts' tops. Remove the toughest of the outer leaves.
In a food processor, combine all the ingredients. Process until well combined and very finely chopped.
Serve with pita chips made from scratch (see note).
In a large skillet over medium-high heat, heat the oil. Sauté the onion for 10 minutes over medium heat. Cook, stirring constantly, until the spinach is wilted, about a minute. Stir in the hempseed and spices quickly. Take the pan off the heat.
Remove the artichoke hearts' tops. Remove the toughest of the outer leaves.
In a food processor, combine all the ingredients. Process until well combined and very finely chopped.
Serve with pita chips made from scratch (see note).
RECIPE NOTES
Making your own pita chips is a simple process: Purchase a package of pita pockets or flatbread. Cut pita pockets into triangles after brushing them with oil. Arrange on a baking sheet. Bake for 5 to 7 minutes at 400°F (200°C, or gas mark 6). Keep a close eye on them to ensure they don't burn.
