QUINOA DIP RECIPES

Steps:

• Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste. , In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice., In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate.

Steps:

• Use a 16-ounce square or round “mold” that is slightly tapered, meaning the bottom is narrower than the top – this will allow layered dip to slide out easily when inverted. A sour cream or yogurt container works nicely.
• In medium bowl, mix together cooked quinoa with most of the 4 ounces of pesto (save about 2 tablespoons for garnish).
• Add the approximate 1 Tbsp. of reserved oil from the marinated artichokes or tomatoes to bottom of mold container and swirl around. This helps release layers later).
• Add layers in this order: Chopped Pecans, Crumbled Blue Cheese, Hummus, Chopped Sun-dried Tomatoes, Chopped Marinated Artichokes, Shredded Spinach, Pesto Quinoa Mixture.
• If needed, stick in fridge for 10 minutes to firm up (sometimes the hummus gets too soft at room temperature).
• Remove from fridge and carefully run knife around edges of container to help release layers when inverted (but taking care not to “smear” it all together).
• Place plate on top of mold opening and quickly invert, gently pulling off mold container. ***
• Dollop with remaining pesto.
• *** If you have a failure when trying to release the mold, the nice thing about this recipe is that it can be served in a bowl stirred together as a jumble! It tastes just the same, and still looks pretty because it’s so colorful!