Crispy polenta quinoa and herb fingers with beetroot dip - Multix

Ingredients

• ¾ cup polenta
• ½ cup quinoa
• 4 cups vegetable or chicken stock
• 1 tablespoon fresh rosemary, finely chopped
• 50g parmesan, grated
• sea salt and freshly ground pepper, to taste
• 2 tablespoons extra virgin olive oil
• spray olive oil
• 2 medium beetroot
• 4 tablespoons natural Greek style yogurt
• 2 small cloves of garlic, crushed
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• juice of ½ lemon or to taste.
• 1 teaspoon chilli flakes to taste (optional)
• sea salt & freshly ground black pepper to taste