Southwest Quinoa Dip

This Quinoa dip is one of the first things I started making when I was in my 20s. It is one of my favorites to make on repeat when the weather warms up. Its great on its own with some multigrain chips or as a side dish to grilled fish or chicken. Even better is it takes less than 20 minutes to throw together.

Ingredients

• 1 cup Quinoa, cooked 

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 can corn, rinsed and drained

• 1 can black beans, rinsed and drained

• 1 - 2 jalapeños, diced

• 1 cup cilantro, chopped

• 3 - 4 Tbsp olive oil

• 1 - 2 fresh limes juiced

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Lawry's seasoned salt

• 1/2 tsp ground cumin

Steps

1. Cook quinoa according to directions on package

2. While the quinoa cooks, cut all the vegetables and rinse the corn and black beans. Put everything into a large bowl.

3. Once quinoa is cooked add to the vegetable mixture, coat everything in olive oil, add the seasonings and lime juice. Mix well

4. Taste and add more olive oil or lime juice as needed.

Tips

• Store in an air tight container for 4 - 5 days.

• Serve with multigrain chips or as a side dish with grilled fish or chicken

Nutrition

This is based on My Fitness Pals calculation for 12 servings

109 calories / serving

14.8g Carbs / 4.6g Fat / 3.3g Protein