I was scrolling through old drafts just for kicks, to see what crazy ideas I’ve had bobbling around in my little red head and found this one with only the title and ingredient list, and got a little excited to share this gem.
Cowboy Quinoa Dip
And what a pleasant reminder ’tis of a great “dish to pass”. So I took the opportunity to make and share it with some friends at the farm just to double check the details (and snap its pretty picture) and yes, it’s still a hit. I’ve shared this dish warm or cold with tortilla chips for dipping, or solo as a side dish. And we actually used it as an awesome base in our tacos for lunch today. It holds well in the fridge for a few days as well so consider adding it to your meal prep rotation. The flavors of salsa plus the protein and energy from beans and whole grains hit the trifecta of healthy, delicious, and filling. Oh and it’s quick, too!
Prep time: 5 minutes
Total time: 30 minutes
1 cup quinoa plus 1 1/3 cups water
2 tbsp butter
.5 cup cilantro, chopped
1 small red onion
3 medium tomatoes, diced
1.5 cups black beans, cooked or canned
3 tbsp extra virgin olive oil
3 tbsp apple cider vinegar
2 tbsp lime juice
1.5 tsp sugar
1 tbsp chili powder
1 tsp paprika
1 tsp salt
First, cook the quinoa: In a 2 quart pan, bring the water to a boil. Add quinoa, simmer for 15 minutes or until all water is absorbed. Remove from heat, add butter and a pinch of salt. Fluff with a fork and set aside.
Meanwhile, in a small dish, whisk together the extra virgin olive oil, apple cider vinegar, lime juice, sugar, chili powder, paprika, and salt.
Finally, combine everything and stir it a little bit.
Note: In this batch I didn’t have a red onion around, so I diced a white onion and let it sit in the oil/vinegar mix for a bit while I prepped other things.