Black Bean Nacho Dip

Name: Black Bean Nacho Dip
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) quinoa; 1 cup (250 mL) cooked black beans; One 8 oz (250 g) package light cream cheese, softened; 2 Tbsp (30 mL) milk; 2 Tbsp (30 mL) fresh lime juice; 3 Tbsp (45 mL) chopped fresh cilantro; ¾ tsp (4 mL) ground coriander; ¼ tsp (1 mL) ground cumin; Salt and ground black pepper to taste; Salt and ground black pepper to taste; Pinch cayenne pepper (optional)

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

An appetizer that’s great for entertaining or for simple snacking.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Snack
Starter
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Purée the black beans, cream cheese, milk and lime juice together in a blender or food processor. Blend in ½ cup (125 mL) of cooked quinoa