John Myers
Tomato Quinoa Spread or Dip
The perfect tomato quinoa spread or dip recipe with a picture and simple step-by-step instructions.
- 200 g Quinoa, cooked
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Pc. Carrot or May turnips with green
- 1 tbsp Olive oil
- 80 g Tomato paste
- 2 Pc. Tomatoes
- 2 tbsp Frozen herb mixture
- 10 Pc. Basil leaves
- Salt pepper
- 1 tsp Vegetable broth powder
- 1 tsp Smoked paprika powder
- 1 tsp Sweet paprika powder
- 6 Pc. Capers
- 2 tbsp Linseed oil
- 2 tsp Miso paste
- Chop the onion and garlic, as well as the carrot / turnip into small cubes. Sweat in the heated oil in a saucepan for a few minutes. Add tomato paste, miso paste and roughly diced tomatoes, as well as herbs and chopped greens of the carrot. Stir in salt, pepper, both paprika powder, capers (plus 2 teaspoons of caper water), as well as vegetable stock powder, lemon juice. Puree with the mixer until creamy.
- Finally stir in the quinoa and linseed oil. Season to taste and, if necessary, season again.
- The information on the (or the ?!) cooked quinoa and tomato paste are estimated information in retrospect. The rest of the quantity is certain. The consistency of the finished spread should be similar to plague, so spreadable and rather sloppy, not too firm, but of course not a soup.
- I use it as a spread on bread, to refine salad dressings, for sauces etc … A very versatile spread and can be frozen very well.
Facebook Comments