| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
New, Vegtime7 |
14 |
servings |
INGREDIENTS
| 2 |
c |
Cooked or canned black beans |
|
|
Rinsed and drained if canned |
| 1/4 |
c |
Vegetable broth |
| 2 |
ts |
Canned chipotle peppers in adobo sauce; chopped, |
|
|
Up to 4 |
| 2/3 |
c |
Cooked quinoa |
|
|
(see Basic Quinoa) |
| 4 |
ts |
Fresh lime juice or more to taste |
| 3/4 |
ts |
Coarse salt |
| 1/2 |
ts |
Ground cumin; (optional) |
| 2 |
ts |
Chopped fresh chives |
INSTRUCTIONS
MAKES 1 3/4 CUPS DAIRY-FREE
Serve this as a zesty dip with tortilla chips or crudites. It also
can be spread on whole-grain bread and topped with sprouts or romaine
lettuce and tomato slices for a great sandwich.
In food processor, combine beans, broth and 2 teaspoons chipotle
peppers and process until smooth.
Transfer bean mixture to medium bowl. Stir in quinoa, lime juice,
salt and cumin if desired. Adjust seasoning to taste and add
remaining 2 teaspoons chipotle if desired. Sprinkle with chives and
serve.
PER 2 TABLESPOONS: 84 CAL.; 5G PROT.; 1G TOTAL FAT (0 SAT. FAT); 150
CARB.; 0 CHOL.; 243MG SOD.; 4G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 36
Converted by MM_Buster v2.0l.
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