Sunday, September 2, 2012

Quinoa, Corn & Black Bean Wraps (or dip)

The other week I went over to a friend's house for a quick visit. She had made a yummy quinoa dip that we ate with chips, and she told me she would email me the recipe. I made the dip at the beach for lunch two times, and then this week I made it for dinner - but I served it in tortillas to make wraps. After making it for dinner, I planned on taking a picture the following day for the blog. Well, Greg had eaten the rest of it for lunch - so I had no picture, unless I wanted to take a picture of the empty bowl he left out...!

I decided to make it again this weekend. Luckily it's really easy to make and doesn't take much time to prepare. I love this meal because it's super healthy and filling. You can serve it for dinner or you can serve it as an appetizer with chips. Greg and I ate it with chips yesterday for lunch. It makes a lot, so if you make it as a dip, consider serving it at a party! Enjoy.

Recipe for Quinoa, Corn & Black Bean Wraps (or dip)

We ate the meal as a dip for lunch the next day! 
1 cup of quinoa, cooked and cooled
2 cans of black beans, drained of juices
Corn kernels from 3 medium ears of corn
3 limes, juiced
1 tsp. of olive oil
1/4 tsp. of kosher salt
1/8 tsp. of cumin powder
a few grinds of freshly ground black pepper
3/4 cup of fresh cilantro leaves, torn in smallish pieces
1 cup of cherry or grape tomatoes, halved
1 - 2 avocados, chopped in 1-inch chunks
6-inch soft flour tortillas (if doing wraps)
Your favorite tortilla chips (if making as a dip)

Cook the quinoa according to package directions. Once quinoa is fully cooked and drained of excess water, pour it in a separate bowl and set aside to cool.

While quinoa is cooling, use a shearing knife to carefully cut the corn kernels off the cob. Combine the black beans and corn kernels in a large bowl. Once the quinoa has cooled, add it to the bowl with the beans and corn. Add the juice of the 3 limes to the bowl. Add in the tsp. of olive oil. Sprinkle the mixture with the kosher salt and cumin powder. Add in a few grinds of freshly ground black pepper. Add in the 3/4 cup of cilantro leaves. Stir the mixture to combine all of the ingredients. Cover the bowl, and set in the fridge for about 45 minutes (to allow flavors to meld together). Right before serving, chop up the tomatoes and avocado and add to the bowl. Mix.

If serving wraps, spoon 2 - 3 tablespoons of the mixture down the middle of a tortilla. Sprinkle with extra salt, if desired. Fold the tortillas and serve.

If serving dip, sprinkle the mixture with extra salt, if desired. Transfer to a serving bowl and serve with your favorite tortilla chips.

Recipe Adapted from: Foodie Gone Healthy

If you plan on eating more for leftovers the next day, it is a good idea to actually not add the tomatoes and avocados to the entire mixture. Just top the wraps or dip with the tomato and avocado before serving. Tomatoes and avocados don't hold up too well in the fridge overnight! Add extra tomato and avocado the next day before serving again.

*Love quinoa? You might like this CPK-inspired quinoa salad with arugula.*