Quinoa Bean Dip

Name: Quinoa Bean Dip
Ingredients: ½ cup (125 mL) water; ¼ cup (60 mL) quinoa; One 14 oz (398 mL) can pinto beans, drained and rinsed; ⅓ cup (80 mL) prepared salsa, hot or medium; ¼ tsp (1 mL) prepared hot sauce; 2 Tbsp (30 mL) chopped fresh cilantro; ¼ tsp (1 mL) chili powder; ¼ tsp (1 mL) ground cumin; ¼ tsp (1 mL) paprika; Pinch each garlic powder, onion powder, ground black pepper and cayenne pepper; Pinch each garlic powder, onion powder, ground black pepper and cayenne pepper; Pinch each garlic powder, onion powder, ground black pepper and cayenne pepper; Pinch each garlic powder, onion powder, ground black pepper and cayenne pepper

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Served with tortilla chips, this dip is a perfect companion to the Sunday afternoon football game. Quick to whip up and high in protein and fiber, this bean dip has a tasty kick you can make as hot as you like.

Ingredients

½ cup (125 mL) water
¼ cup (60 mL

Starter
Gluten-free
Vegan

Method

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

In a food processor or blender, purée the ½ cup (125 mL) cooked quinoa with the remaining ingredients to a smooth consiste