Eden Passante from Sugar and Charm mixed black beans, peppers, lime juice, and cheese with trendy quinoa to create this unusual (and unusually tasty) recipe. Throw this Cal-Mex cheesy quinoa dip into the oven 30 minutes before party time and then get dippin’! Get the recipe below, brought to you by Evite in partnership with Food Should Taste Good.
- 2 cups cooked quinoa
- 2 cups shredded Mexican blend cheese
- 1 red bell pepper, finely chopped
- 8 green onions, chopped
- 1 cup black beans
- Juice of 1 lime
- Olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat the oven to 350 degrees.
Combine 2 cups cooked quinoa, bell pepper, black beans, green onions, salt, lime juice, and one cup of cheese in a bowl and mix.
In a baking dish, add 1/2 of the quinoa mixture in the bottom and spread evenly. Then evenly add a layer of shredded cheese, top that with the remaining quinoa mix, and add one more layer of cheese.
Sprinkle a little olive oil over the top of the cheese and then bake
for 30 minutes or until the top layer of cheese is golden brown. Serve while the cheese is melted and delicious!