Quinoa is a quick-cooking grain that’s high in calcium and iron and serves as a complete source of protein. However, what we really love about quinoa is the fact that it’s delicious. With an array of health benefits and versatility, it’s no wonder we’re using this nutty grain as the basis for a spicy queso dip packed with sweet potato, corn, and flaxseed. Even better? This dip is ready in less than 30 minutes.
What you need
½ cup uncooked quinoa
1 cup peeled and boiled sweet potato
½ cup cooked or canned corn
1½ cups vegan milk
2 tablespoons ground flaxseed
1 teaspoon sea salt
1 tablespoon chipotle sauce (or flavor of choice)
What you do
1. In a saucepan, cook quinoa and transfer to a blender.
2. In the blender, add quinoa and remaining ingredients. Process until a smooth consistency is achieved.
3. Refrigerate in a sealed jar. Queso will keep for approximately six days.