Jalapeño Quinoa Corn Dip
Ingredients
- 1 cup 1 cup quinoa, rinsed
- 2 cups 2 cups chicken or vegetable broth
- 22 cups 2 cups ears sweet corn, kernels cut off the cob (almost )
- 1/21/2 cup 1/2 cup red onion, minced (about )
- 1 tablespoon 1 tablespoon butter
- 1 tablespoon 1 tablespoon taco seasoning
- 2 cups 2 cups chopped fresh baby spinach
- 1/2 cup 1/2 cup nonfat plain Greek yogurt
- 1/4 cup 1/4 cup 2% milk
- 1 teaspoons 1 teaspoons white vinegar
- 1 tablespoons 1 tablespoons olive oil
- 1 clove garlic
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 cup 1/4 cup fresh herbs of choice – I like parsley, basil, cilantro, or chives
- 1 jalapeño pepper (the ribs and seeds are the HOT part, so remove those if you want a milder dressing)
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Instructions
- Bring the chicken or vegetable broth to a boil and add the quinoa. Cook according to package directions. Remove from heat and set aside until cooled. Fluff with a fork.
- Melt the butter in a skillet over medium high heat. Add the sweet corn and red onion, sauteing until the corn is cooked (it will turn bright yellow). Add the taco seasoning and toss to combine. You can let it keep roasting in the pan until it gets little more browned if you have time to wait for the delicious roasty-corn effect.
- Pulse all the dressing ingredients in a food processor until smooth. Taste and adjust seasoning as you like. Toss the quinoa, corn, spinach, and as much dressing as you’d like together in a large bowl. Serve warm or cold with chips or cracker or any other dipper!
Source
Original recipe: View Original
