Quinoa Puff Pastry And Beetroot Dip

Dip:

150ml Greek yoghurt

1/2 clove garlic

Coriander, basil, thyme to taste (cut finely)

Salt

3 tbsp Almond meal

1 1/2 tbsp Morlife Certified Organic Beetroot powder

Puffs:

4 sheets puff pastry

1 cup of Morlife Gluten Free Quinoa Risotto – Mediterranean Tomato & Herb

1/4 cup Parmesan Cheese

1 egg beaten

Method:

1. Combine all dip ingredients and stir thoroughly.

2. Cook Quinoa Risotto according to package instructions

3. Cut out circles of puff pastry

4. Place quinoa risotto in centre of circle and fold over. Press edges with a fork.

5. Brush with beaten egg and sprinkle with parmesan

6. Bake in a moderate oven until golden brown

7. Serve with the dip