Recipe - Black Bean-Quinoa Spread

2 cup Cooked or canned black beans
Rinsed and drained if canned
One fourth cup Vegetable broth
2 teaspoon Canned chipotle peppers in
adobo sauce; chopped,
Up to 4
2/3 cup Cooked quinoa
(see Basic Quinoa)
4 teaspoon Fresh lime juice or more to
taste
Three fourths teaspoon Coarse salt
One half teaspoon Ground cumin; (optional)
2 teaspoon Chopped fresh chives

MAKES 1 Three fourths CUPS DAIRYFREE

Serve this as a zesty dip with tortilla chips or crudites. It also
can be spread on wholegrain 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.