Receta Crock Pot Quinoa ~ Tex Mex Style
Since trying quinoa for the first time a couple of months ago, I've been eating it a lot. Quinoa, black beans, corn and taco seasoning seems to be my favorite combination. It's very flavorful and really filling. Finding a crock pot recipe for this delicious, healthy food just makes me love it even more!
This makes a lot and since Joe isn't fully on board with my love for quinoa, I decided to freeze the leftovers in smaller portions for myself. Perfect for a quick lunch during the week!
Crock Pot Quinoa ~ Tex Mex Style
adapted from: Chelsea's Messy Apron
Ingredients:
- 1 1/2 cups Quinoa, rinsed
- 1 can black beans, drained/rinsed
- 1 can fire roasted diced tomatoes with liquid
- 1 jar Trader Joe's tomato-less Corn Salsa
- 6 mini sweet peppers, sliced
- 1 vidalia onion, diced
- 1 tsp. minced garlic
- 2 Tbs. Chili Powder
- 2 tsp. ground cumin
- 2 Tbs. reduced sodium taco seasoning
- 3 cups water
To Prepare:
Spray crock pot insert with nonstick cooking spray.
Rinse quinoa as directed on package.
Combine all ingredients in crock pot.
Cover and cook on low for 5-6 hours.
Notes:
This is great served as is or with additional toppings like sour cream or shredded cheese (fat free varieties for me please).
This recipe reminded me of Spanish Rice, so while it's great on it's own, it would also work well as a side dish.
Excellent in a wrap, too!