Cilantro Quinoa Dip with Corn, Spinach and Chickpeas isn’t your typical feature on a game day spread. Healthy, brimming with veggies and with a ranchy dressing…move over fried chicken wings…there is a new player that is taking the tile of, “Best Game Day Feature!”

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Everyone is a-buzz with “deflate-gate” and other such non-sense that is overshadowing the Big Game this weekend! Do you even care about the game? I don’t!

All I am worried about is the food that I want to share for the epic game day spread…

And that includes my Cilantro Quinoa Dip with Corn, Spinach and Chickpeas, which is my new favorite dipper of all time!! I have to admit that I am partial to dipper-style food! There is something about being able to dip a food that makes me happy! Ok…is that weird?

This dip is very versatile, as well. I have literally been eating it all week. I made a batch one evening and right off the stove, I dipped a big bowl for my dinner that night. Then the next day, we had some for game day with my healthy pita chips. And now all this week, so far, it has been my lunch at work with some of these blue corn chips. Talking about stretching a buck, huh? I have found that it is great at room temperature, warm or hot. I didn’t like it so much cold right out of the frig, but some might.

What could make even the most foot-ball-obsessed-fan move from your typical game day fare to a healthier alternative? The answer lies in my Cilantro Quinoa Dip with Corn, Spinach and Chickpeas.  I promise that the ranchy dip will grab your attention and the quinoa and veggies will keep you full through the final quarters.

My inspiration for this dish came from one of my blog-icons, Pinch of Yum and Lindsay’s Jalapeño Quinoa Corn Dip. I totally would have used jalapeños, like she did, if I had any cause y’all know I am OBSESSED with all things spicy!! However, I was lazy and didn’t feel like going to the store 🙁 Next time there will be jalapeños!!

Well..let’s get down to it…here is the recipe for Cilantro Quinoa Dip with Corn, Spinach and Chickpeas:

4.5 from 2 reviews

Cilantro Quinoa Dip with Corn, Spinach and Chickpeas

 

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Author: Becky's Best Bites

Serves: 6-8

Ingredients

FOR THE DIP

• 1 cup quinoa, rinsed or use this kind that doesn't have to be rinsed and save a step.
• 2 cups vegetable or chicken broth
• 1 tbsp. extra virgin olive oil
• 2 cups fresh or frozen corn (if using frozen thaw)
• ½ red onion, chopped
• 2 cloves garlic, minced or pressed
• 2 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. chipotle chili powder (more or less, depending on your spice preference)
• 1 can (15 oz.) chickpeas, drained and rinsed
• 1 box (10 oz.) frozen chopped spinach, thawed and drained

FOR THE CILANTRO DRESSING

• 1 small container (5.3 oz) plain, nonfat greek yogurt
• 1 tsp. apple cider vinegar
• ½ cup fresh cilantro (other herbs can be substituted, but just need to be fresh)
• Sea salt and fresh cracked pepper to taste
• 1 tbsp. extra virgin olive oil

Instructions

1. Bring quinoa and stock to a boil and cook according to package instructions. Set aside to cool slightly and fluff with a fork.
2. Heat olive oil in a saute pan or large skillet over medium-high. Once hot, add corn, red onion and garlic to the pan. Saute for about 5 minutes or so or until the onion is translucent and soft, corn is warmed through and now getting a roasty-brown color on some of the edges. Add the spinach and chickpeas and cook for an additional 2-3 minutes to warm them through. Add chili powder, cumin and chipotle powder and stir to combine. Reduce heat to low and keep warm while making the dressing.
3. Add greek yogurt, vinegar and a little salt and pepper to a food processor or blender and pulse until smooth. Stream in the olive oil while the food processor or blender is on to get your desired consistency. Taste and adjust seasoning to your liking.
4. Toss the quinoa and the corn, spinach, chickpea mixture in a large bowl, adding as much of the dressing as you would like. Serve room temperature or hot with tortilla chips, pita chips or any other dipper.

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