Name: Jalapeño Quinoa Corn Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 (about 3/4 cup per serving)
Ingredients: 1 cup quinoa, rinsed; 2 cups chicken or vegetable broth; 2 ears sweet corn, kernels cut off the cob (almost 2 cups); 1/2 red onion, minced (about 1/2 cup); 1 tablespoon butter; 1 tablespoon taco seasoning; 2 cups chopped fresh baby spinach; 1/2 cup nonfat plain Greek yogurt; 1/4 cup 2% milk; 1 teaspoons white vinegar; 1 tablespoons olive oil; 1 clove garlic; 1/2 teaspoon salt; 1/4 cup fresh herbs of choice - I like parsley, basil, cilantro, or chives; 1 jalapeño pepper (the ribs and seeds are the HOT part, so remove those if you want a milder dressing)