Slow Cooker Southwestern Quinoa

• Produce

  • 1 can Black beans
  • 1 can Chili beans
  • 1 can Corn
  • 1 tsp Garlic
  • 1/4 cup Jalapenos
  • 1 can Tomatoes
  • 1 package Tri-color pepper and onion blend, frozen

• Canned Goods

  • 2 1/4 cups Vegetable or chicken broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 package Fajita seasoning

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 cup Mexican blend or fiesta blend shredded cheese

Found on chelseasmessyapron.com

Description

Directions

• Spray the slow cooker with non-stick spray. For this dish, I used a 6-quart slow cooker.
• Add in the chili beans and diced tomatoes UNDRAINED. Drain and rinse the black beans and corn and add them.
• Rinse the quinoa to remove the bitter saponin coating and add that along with the minced garlic, vegetable or chicken broth, and jalapeños (remove seeds, ribs, and finely chop).
• Set on high for 2 and 1/2 hours to 4 hours (watch carefully as all slow cookers cook differently - yours may be quicker or slower. Mine took exactly 3 hours and 30 minutes). Also depending on your slow cooker, you may need to stir occasionally so the quinoa doesnt stick to the bottom.
• Youll know its done when the quinoa has popped and most of the liquid is absorbed. Stir in the frozen bell pepper and onion blend, the fajita seasoning, and cumin. Stir well and allow to cook on high uncovered for another 10-15 minutes or until the remaining liquid has absorbed.
• Add in the cheese and increase any spices to reach desired taste preference (add 1-2 teaspoons chili powder, 1/2-1 teaspoon cayenne pepper, salt, pepper, extra cheese, etc.)
• If desired, serve with sour cream, guacamole, fresh cilantro, and/or a squeeze of lime.