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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.5
  • Total Fat: 22.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 327.4 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.7 g

View full nutritional breakdown of Tex Mex Quinoa Dip or Salad calories by ingredient
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Tex Mex Quinoa Dip or Salad

Submitted by: CATHERINEL66
Tex Mex Quinoa Dip or Salad

Introduction

If I weren't sparking, I'd be scooping this up with tortilla chips! This would also be great in a wrap. Right now, I'm eating it with a fork and it is fantastic!

Makes 4 huge servings at this calorie level. 6 smaller servings would lighten the calories.

This is a layered dip or main dish.
If I weren't sparking, I'd be scooping this up with tortilla chips! This would also be great in a wrap. Right now, I'm eating it with a fork and it is fantastic!

Makes 4 huge servings at this calorie level. 6 smaller servings would lighten the calories.

This is a layered dip or main dish.

Number of Servings: 4

Ingredients

    1/2 C of quinoa, I used red organic from Trader Joe's
    1 can of corn
    .75 of a can of black refried beans
    2 big plum or roma tomatoes
    1 C onion
    avocado
    juice of 1 lemon
    coriander
    cumin
    salt and pepper
    olive oil
    vinegar (I like rice wine vinegar)

Directions

Cook the quinoa, using twice as much water as grain.

Spread the refried beans on a plate or dish.

Mix about 2 TB of olive oil and vinegar and salt to taste with the quinoa. Then, spread the quinoa on top of the refried beans.

In a separate bowl, combine the rest of the olive oil with the corn, avocado, onions, tomatoes, spices, and juice the lemon on top. Mix!

Spread the corn mixture on top of the bean/quinoa layers and enjoy.

Number of Servings: 4

Recipe submitted by SparkPeople user CATHERINEL66.






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  • 1 of 1 people found this review helpful
    What are the measurements for the spices? - 8/24/10

    Reply from CATHERINEL66 (8/24/10)
    I just used the spices to taste. If you're not used to using them, I'd start with about 1 tsp of cumin and half that of coriander .... then taste it and work up from there!


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  • I use pinto beans instead of black beans and green onions instead of an onions. Great recipe! - 8/31/10

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  • This sounds amazing - & a lot like the one I've been buying at Central Market. SO yummy - thanks for sharing the recipe! - 8/12/10

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