Slow Cooker Tex Mex Quinoa

• Produce

  • 1 Avocado
  • 1 15oz. can Black beans
  • 1 Cilantro
  • 1/4 tsp Garlic powder
  • 1 15oz. can Tomatoes with green chilies, fire roasted
  • 1 Zucchini

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 6 Peppers, small red and orange
  • 1 package Taco seasoning, mild

• Dairy

  • 1 Cheese

• Liquids

  • 2 cups Water, filtered

Found on delightfulmomfood.com

Description

Ingredients

• 1 cup of dry quinoa, rinsed
• 1 15oz. can of black beans, rinsed and drained
• 1 15oz. can of fire roasted diced tomatoes with green chilies
• 6-8 small red and orange peppers, diced
• 1 zucchini, diced
• 1 package of mild taco seasoning
• ¼ teaspoon of garlic powder
• 2 cups of filtered water
• Cilantro, chopped for garnish
• Avocado, optional for garnish
• Shredded cheese, optional for garnish (vegan cheese for dairy free)

Directions

• In a slow cooker with the heat on low add dry and rinsed quinoa, beans, can of tomatoes, chopped peppers, diced zucchini, taco seasoning, garlic powder and water. Cook on low for 4-6 hours.
• Garnish with cilantro, cheese and avocado.