Slow Cooker Mexican Quinoa with Black Beans
Vegan, soy-free, and gluten-free, this über-healthy dish is totally delicious. We love the high protein content from the quinoa and black bean mix. And the slow cooker makes the recipe a snap.
1 1/2 cup bell pepper, chopped
3 cloves garlic, minced
3 cups water
1 1/2 cups diced tomatoes (or a 14.5 ounce can, do not drain)
1 1/2 cups pre-cooked black beans (or a 14.5 ounce can, rinsed)
1 tablespoon veggie bouillon
1 to 2 teaspoons chili powder (to taste)
1/2 teaspoon cumin
3/4 cup quinoa, rinsed well
Salt and pepper to taste, if needed
1. The night before, prepare the veggies and rinse the beans if you are using canned and keep in fridge overnight.
2. In the morning, add the first eight ingredients (everything above the quinoa) to an oiled slow cooker. Cook on low for 6 to 10 hours.
3. One to two hours before serving, turn the slow cooker to high and add in the quinoa. Cook until you see the quinoa’s little white tails. Season to taste with salt, cumin, and chili powder.
For other great healthy Mexican recipes, check out our Cinco de Mayo slideshow!
Posted on May 4, 2012