Tex Mex Quinoa Dip or Salad
- Number of Servings: 4
Ingredients
1/2 C of quinoa, I used red organic from Trader Joe's1 can of corn.75 of a can of black refried beans2 big plum or roma tomatoes1 C onionavocadojuice of 1 lemoncoriandercuminsalt and pepperolive oilvinegar (I like rice wine vinegar)
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.
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.
Nutritional Info 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
Member Reviews
-
C_TRUMP23
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!