Skinny Quinoa Veggie Dip Recipe

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Skinny Quinoa Veggie Dip Recipe
Skinny Quinoa Veggie Dip Recipe photo by Taste of Home
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Skinny Quinoa Veggie Dip Recipe

Read Reviews
1 1 1
Publisher Photo
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, Green Bay, Wisconsin
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 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

Directions

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
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Skinny Quinoa Veggie Dip in Taste of Home September/October 2016, p60

Nutritional Facts

1/4 cup (calculated without cucumber slices): 65 calories, 3g fat (1g saturated fat), 4mg cholesterol, 54mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste.
  2. 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.
  3. 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
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Skinny Quinoa Veggie Dip in Taste of Home September/October 2016, p60

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LittleM11 User ID: 8929745 253836
Reviewed Sep. 8, 2016

"Terrible recipe, its more like a salad than a dip. This looks very deceiving from the photo."

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