Vegan Appetizer Recipes: Quinoa, Beet & Jalapeño Spread

June 14, 2016
I'm excited to share this recipe, not because of its stellar nutritional profile (which it has), and not because it's versatile (which it is), but because of its vibrant crimson hue. Whenever I experiment with plant-based ingredients, I am always astounded by how visually stunning they are all on their own--no food coloring or additives necessary. I didn't even increase the saturation in these photos!
As for the recipe itself, this is a great option if you're looking for a flavorful, oil-free dip or spread. It would be delicious in a sandwich, as a dip for crudites, thinned out as a salad dressing, or simply slathered on toast as pictured here. If you don't own a high-speed blender, you can make this dip by steaming the beet before blending.
Vegan Quinoa, Beet, and Jalapeño Spread

Vegan Appetizer Recipes: Quinoa, Beet & Jalapeño Spread

utensils YIELDS 2 cups
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  • 1 raw beet, roughly chopped
  • 1/2 cup cooked quinoa
  • 1 1/2 cups cooked chickpeas
  • 1 jalapeño, roughly chopped and seeds removed
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon sea salt
  • 3/4-1 cup water, depending on desired consistency
  • Sesame seeds or gomashio, for topping
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1. In a high-speed blender*, add all ingredients except water and blend on high until smooth and creamy. I recommend starting with 3/4 cup water and adding more if necessary.
2. Serve, topped with sesame seeds or gomashio.
*If using a regular blender or food processor, steam beet until it is tender and can easily be pierced with a fork.

Also by Molly: Raspberry Rhubarb Bread Pudding

Related: Vegan Cream Cheese Spread

Vegan Chipotle Veggies Bites

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Photos: Molly Lansdowne

Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.


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