150ml Greek yoghurt
1/2 clove garlic
Coriander, basil, thyme to taste (cut finely)
3 tbsp Almond meal
1 1/2 tbsp Morlife Certified Organic Beetroot powder
4 sheets puff pastry
1/4 cup Parmesan Cheese
1 egg beaten
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