slow cooker tex mex quinoa
- Number of Servings: 8
Ingredients
1 1/2 cup quinoa, well rinsed1 (15oz) can black beans, drained and rinsed1 (14 oz) can diced tomatoes, undrained1 (15 oz) can corn, drained and rinsed1 cup sweet peppers, chopped1 pablano pepper, chopped1/2 t minced garlic1/2 cup yellow onion, chopped2 T chili powder1 1/2 t ground cumin3 cup water ( or chicken/vegetable broth)1/4 c cilantro, chopped1 T lime juice2-4 T taco seasoning1 1/2 cups mozzarella cheese(optional: chopped green onions)
Place first 8 ingredients in slow cooker and stir well. Add chili powder, cumin and water. Stir. Cook on high 3-4 hours or low 5-6 hours, or until water is absorbed and quinoa is cooked through.
Remove from heat, add cilantro, lime juice and taco seasoning and optional green onions. Mix well. Serve with mozzarella cheese.
Serving Size: makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BNER1973.
Remove from heat, add cilantro, lime juice and taco seasoning and optional green onions. Mix well. Serve with mozzarella cheese.
Serving Size: makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BNER1973.
Nutritional Info Amount Per Serving
- Calories: 166.5
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 800.1 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 7.7 g
- Protein: 6.9 g
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