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Wheat Thins Quinoa-Street Corn Dip

Prep time

30 min

Total time

1 hr 30 min

Servings

Makes 3 cups dip or 24 servings, 2 Tbsp. (30 mL) dip and 11 crackers (20 g) each.

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    Ingredients
    • 1 cup cooked tri-colour quinoa
    • 1 ear corn on the cob, grilled, kernels removed from cob
    • 1 tomato, seeded, chopped
    • 1/2 red pepper, chopped
    • 1/2 fresh jalapeño pepper, seeded, finely chopped
    • 2 green onions, chopped
    • 2 Tbsp. chopped fresh cilantro
    • 2 Tbsp. EACH light mayonnaise and extra virgin olive oil
    •  Zest and juice from 1 lime
    • 1 clove garlic, minced
    • 1/2 tsp. ground cumin
    • 1/2 avocado, chopped
    • 2 Tbsp. crumbled Cotija cheese
    •  Wheat Thins Crackers
Preparation
  • Combine  quinoa, corn, tomatoes, peppers and onions in large bowl.
  • Mix  cilantro, mayonnaise, oil, lime zest, lime juice, garlic and cumin until blended. Add to quinoa mixture; mix lightly.
  • Refrigerate  1 hour.
  • Stir  in avocados, then top with cheese before serving with the crackers.

Recipe Tips

Food FactsYou will need to cook 1/3 cup quinoa in 2/3 cup water to get the 1 cup measure of cooked quinoa needed to prepare this delicious dip.

How to Grill the CornRemove husks and silk from 1 ear of corn. Heat barbecue (or grill pan for indoor cooking) on medium-high heat. Place corn on barbecue grate and grill 10 min. or until corn is evenly grill marked and kernels are tender, turning occasionally. Cool completely before cutting kernels off ear of corn. You should get about 1 cup corn kernels from 1 medium ear of corn.

SubstituteSubstitute crumbled queso blanco, crumbled feta cheese or shredded Parmesan cheese for the Cotija cheese.

398187
Amount per serving Calories 130
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 130mg
Carbohydrate 17g
Fibre 1g
Sugars 2g
Protein 2g
Vitamin A 2% DV
Vitamin C 10% DV
Calcium 2% DV
Iron 10% DV

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