Jalapeño Quinoa Corn Dip


For the Dip:

1 cup quinoa, rinsed
2 cups chicken or vegetable broth
2 ears sweet corn, kernels cut off the cob (almost 2 cups)
½ red onion, minced (about ½ cup)
1 tablespoon butter
1 tablespoon taco seasoning
2 cups chopped fresh baby spinach

For the Jalapeno Dressing:

½ cup nonfat plain Greek yogurt
¼ cup 2% milk
1 teaspoons white vinegar
1 tablespoons olive oil
1 clove garlic
½ teaspoon salt
¼ 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)