Tex Mex Quinoa Dip or Salad

More sharing options

Share on Twitter

4.3 of 5 (3)

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

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.