Crispy quinoa, cheddar and chive wafers with smoky yogurt cucumber dip

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a baking tray with parchment paper and lightly brush it with a little olive oil to prevent sticking.

2. 2

   2. In a bowl, mix the cooked quinoa, grated cheddar, rice flour, egg, 2 tablespoons of the chopped chives, olive oil, garlic powder, 1/2 teaspoon of the smoked paprika, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper until you have a moist, even mixture.

3. 3

   3. Place 1-tablespoon portions of the mixture onto the tray and flatten them with the back of a spoon into very thin rounds about 7 cm / 3 inches wide, leaving space between each one.

4. 4

   4. Bake for 16 to 18 minutes at 200 °C / 400 °F, rotating the tray halfway through, until the edges are deeply golden and the wafers look dry and crisp.

5. 5

   5. While they bake, make the dip by stirring together the Greek yogurt, grated and squeezed cucumber, lemon zest, lemon juice, the remaining 1/2 teaspoon smoked paprika, the remaining salt, the remaining black pepper, and the remaining chives in another bowl.

6. 6

   6. Let the wafers rest on the tray for 5 minutes so they firm up completely. Then carefully transfer them to a rack.

7. 7

   7. Serve the crispy wafers warm or at room temperature with the smoky yogurt cucumber dip on the side.