🌮 Slow Cooker Mexican Quinoa
Ingredients:
• 1 cup quinoa (rinsed)
• 1 can black beans, drained & rinsed (15oz)
• 1 can (341ml) corn
• 1 can diced tomatoes (with juices) 398ml or 14 oz
• 1 bell pepper, diced
• 1 small onion, diced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp ground coriander (optional)
• Salt and black pepper, to taste
• 1.5-1¾ cups vegetable broth
* Optional toppings: diced avocado, shredded cheese, hot sauce
⸻
Instructions:
1. Add all ingredients to the slow cooker. Stir to combine.
2. Cook on high for 2.5–3 hours or low for 4–5 hours, until quinoa is tender and liquid is absorbed.
⸻
🥑 Suggested Toppings:
• Lime wedges
• Fresh cilantro
• Avocado slices
• Crumbled feta or shredded cheese
• Hot sauce or salsa
by vraylanse
1 Comment
🌮 Slow Cooker Mexican Quinoa
Ingredients:
• 1 cup quinoa (rinsed)
• 1 can black beans, drained & rinsed (15oz)
• 1 can (341ml) corn
• 1 can diced tomatoes (with juices) 398ml or 14 oz
• 1 bell pepper, diced
• 1 small onion, diced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp ground coriander (optional)
• Salt and black pepper, to taste
• 1.5-1¾ cups vegetable broth
* Optional toppings: diced avocado, shredded cheese, hot sauce
⸻
Instructions:
1. Add all ingredients to the slow cooker. Stir to combine.
2. Cook on high for 2.5–3 hours or low for 4–5 hours, until quinoa is tender and liquid is absorbed.
⸻
🥑 Suggested Toppings:
• Lime wedges
• Fresh cilantro
• Avocado slices
• Crumbled feta or shredded cheese
• Hot sauce or salsa