SKINNY QUINOA VEGGIE DIP

Skinny Quinoa Veggie Dip image

Don't let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. -Jennifer Gizzi, Green Bay, Wisconsin

Provided by Taste of Home

Time 35m

Yield 32 servings

Number Of Ingredients 16

Ingredients

2 cans (15 ounces) black beans, rinsed and drained
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1-2/3 cups water, divided
Salt and pepper to taste
2/3 cup quinoa, rinsed
5 tablespoons lime juice, divided
2 medium ripe avocados, peeled and coarsely chopped
2 tablespoons plus 3/4 cup sour cream, divided
1/4 cup minced fresh cilantro
3 plum tomatoes, chopped
3/4 cup peeled, seeded and finely chopped cucumber
3/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Cucumber slices

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.

Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges