Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
Servings 4, Calories 274, Fat 7.8g, Carbohydrates 38.4g, Protein 11.9g, Cholesterol 89mg, Sodium 549mg, Fiber 4.3g, Sugars 2.7g, WW Pts 6
To make the dipping sauce combine ½ cup Greek yogurt or vegan sour cream with 2 teaspoons minced garlic (more or less to taste), 2 tablespoons chopped fresh chives, ½ teaspoon sea salt, ¼ teaspoon fresh ground pepper and ⅛ teaspoon cayenne pepper (optional). Mix well and refrigerate until ready to serve.
Never toasted quinoa flour? It’s really simple but completely optional. I do it because I love the nutty and less earthy taste that it brings out. All you need to do is line a baking sheet with parchment paper and spread the flour out to about ¼ inch deep. (I do a box at a time.) Bake on 220 degrees for 2 ½ hours. Allow to cool completely and then store in a sealed container in the refrigerator or freezer.