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.