Don’t let the name fool you. This good-for-you recipe might be for the athlete in training, but it has plenty of flavor to satisfy your roster. We use crunchy cucumber slices for dippers. —Jennifer Gizzi, Packers Women's Association, Green Bay, Wisconsin
Featured In: 52 Cheer-Worthy Tailgate Appetizers
- 2 cans (15 ounces) black beans, rinsed and drained
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1-2/3 cups water, divided
- Salt and pepper to taste
- 2/3 cup quinoa, rinsed
- 5 tablespoons lime juice, divided
- 2 medium ripe avocados, peeled and coarsely chopped
- 2 tablespoons plus 3/4 cup sour cream, divided
- 1/4 cup minced fresh cilantro
- 3 plum tomatoes, chopped
- 3/4 cup peeled, seeded and finely chopped cucumber
- 3/4 cup finely chopped zucchini
- 1/4 cup finely chopped red onion
- Cucumber slices
- Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste.
- In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice.
- In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate. Yield: 32 servings
Originally published as Skinny Quinoa Veggie Dip in Taste of Home September/October 2016, p60
Enjoy this recipe with a sparkling wine.
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