Pinch of Yum · by Lindsay Ostrom★ 5.0
Jalapeño Quinoa Corn Dip
NUTRITION · PER SERVING30M COOK
CAL 11%·PRO 22%
CARBS 32G57% OF CAL
5G FIBER22G OTHER5G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy dip of cooked quinoa, corn, spinach, Greek yogurt, and jalapeño for heat. Light, protein-packed, and zesty. Serve with vegetables or chips.
condimentmexican⚙️ food processor🍳 skilletgluten free
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 30M
CAL 11%·PRO 22%
CARBS 32G57% OF CAL
5G FIBER22G OTHER5G TOTAL SUGAR
FAT 7G28% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 704mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 813mg
- Calcium
- 111mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.