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White Bean Quinoa Artichoke Dip

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Looking for a new appetizer to serve your guests this weekend?  This Vegan and Gluten Free Quinoa Dip will do the trick!  

*** Try it with sprouted Quinoa to increase the nutritional value***

Ingredients

Portions: 6-8

  • ¾ cup of White Quinoa Royal
  • 5 cups of Vegetable broth
  • 1 can of White Cannellini Beans
  • 1 can of Artichoke hearts, drained
  • 2 garlic cloves, minced
  • 1 tablespoons of Dijon mustard, with seeds
  • Juice of 1 lemon
  • 3 tablespoons of Olive oil
  • 1 small yellow onion, grated
  • Salt and pepper to taste
  • ½ teaspoon cayenne pepper (optional)
  • Optional garnish: Fresh parsley, minced

Instructions

  1. Toast the rinsed quinoa grains in a bit of olive oil for 1 to 2 minutes. Add the vegetable broth and bring to a boil.  Reduce heat and simmer for 12 to 15 minutes until all the liquid is absorbed.
  2. Place the cannellini beans, the cooked quinoa (cooled), artichoke hearts, lemon juice, garlic, onion, Dijon mustard and the cayenne pepper (optional) in a food processor and process until fairly smooth.
  3. With the motor still running, slowly drizzle in the olive oil. Season to taste with salt and pepper. Garnish with minced parsley.
  4. Serve at room temperature with your favorite chips, veggies or croquettes.
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