Crispy polenta quinoa herb fingers with beetroot dip. A vibrant, fresh and healthy snack with hints of Moroccan spices, these crispy polenta quinoa and herb fingers with beetroot dip are delicious!
Crispy polenta quinoa herb fingers with beetroot dip
- Prep Time
- Cook Time
- (4.8 /5)
- 2 ratings
- ... for the polenta fingers
- ½ cup quinoa
- ¾ cup polenta
- 4 cups vegetable or chicken stock
- 1 tablespoon fresh rosemary, finely chopped
- 50g parmesan, grated
- sea salt and freshly ground pepper, to taste
- 2 tablespoons extra virgin olive oil
- spray olive oil
... for the dip
- 2 medium beetroot
- 4 tablespoons natural Greek style yogurt
- 2 small cloves of garlic, crushed
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- juice of ½ lemon or to taste.
- 1 teaspoon chilli flakes to taste (optional)
- sea salt & freshly ground black pepper to taste
- Preheat the oven to 200°C.
- Scrub the beetroot well and peel it, wrap in sheets of Alfoil, and roast in the oven for about 30 minutes or until tender. Remove from the oven and allow to cool. While the beetroot cools make the polenta (this can all be done the day before).
- Spray a little oil on a small shallow roasting tray and line it with baking paper. Place the polenta, quinoa and stock in a large heavy bottomed pan and bring to a gentle boil, lower the heat, cover and simmer very gently stirring occasionally for 15-20 minutes, or until both the polenta and quinoa is cooked.
- Remove from the heat and stir in the olive oil, chopped rosemary and Parmesan and mix well. Spoon mixture into the baking-paper lined tray and pat till the top is flat. Cover with cling film and refrigerate until firm - about 2-3 hours.
- Unwrap the cooked cooled beetroot, chop roughly and place in a food processer with the yoghurt, garlic, lemon juice and spices and blitz until well combined. We like this dip with a little texture, but you can make it as smooth or chunky as you like. Check the flavor add a little more lemon if you like and season to taste with salt and pepper. Place covered with cling film in the fridge until ready to serve. Once the polenta is set, turn out on to a chopping board and cut it into bite sized fingers - about 1cm thick and 8cm long.
- Preheat the grill to medium high. Line a baking tray with Alfoil, then spray with olive oil to avoid the fingers sticking. Arrange the fingers on the tray and spray with a little more olive oil and cook under the hot grill, turning regularly until browned and crunchy all over. Serve warm with the beetroot dip.