Creamy Tex-Mex Quinoa Dip

If you're still a little hesitant about the whole quinoa thing, this recipe is a great place to start.  Honestly, you probably wouldn't even realize there is quinoa in there.  But it does give it a great heartiness.  I like to serve this as a side with Mexican-type main dishes, but it is so tasty and filling, you could have it as a main dish too.  Also, if you're trying to be a little healthier, it is a little different without the cream cheese, but still really tasty (not that I tasted it mid-cooking or anything....).

Creamy Tex-Mex Quinoa Dip

Number of Servings: 4 (as a side)
Time to Prepare: 6 hours 10 minutes

• 1 cup frozen corn
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 (14.5 oz) can petite-diced tomatoes, undrained
• 1/2 cup quinoa, rinsed and drained
• 2/3 cup chicken broth
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 oz cream cheese, cubed
• 2-3 tsp lime juice
• green onion or cilantro, optional

Place the corn, black beans, tomatoes, quinoa, chicken broth, and seasonings in a slow cooker (a smallish one--the 4 quart size is plenty big) and stir well to combine.   Scrape down any quinoa that are stuck to the side.

Cover and cook on low for 6 hours.

Add the cream cheese.  Cover and let sit for 5-10 minutes until the cream cheese is softened, then stir it in until it is well incorporated.  Stir in the lime juice

Garnish with chopped green onion or cilantro if desired and serve with tortilla chips.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Corn, tomato, lime, green onion, cilantro