Slow Cooker Mexican Quinoa

Name: Slow Cooker Mexican Quinoa Recipe
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Yield: 8
Ingredients: 4 cup cubes Butternut Squash; 1 cup kernels Yellow Sweet Corn Frozen; 1 cup Goya Black Beans; 1 cup Ancient Harvest Traditional Whole Grain Quinoa 1 serving =.25 cup dry; 1 cup Del Monte Diced Tomatoes No Salt Added; 2.4 cup Old El Pasa Enchilada Sauce - mild (by VATAKAZO); 1 serving Broth chicken: College Inn Light & Fat Free 50% less Sodium Chicken Broth 1 cup/serv; 2 tsp Old El Paso Taco Seasoning

Minutes to Prepare: 30
Minutes to Cook: 270

Number of Servings: 8

Ingredients

4 cup, cubes Butternut Squash 1 cup kernels Yellow Sweet Corn, Frozen 1 cup Goya Black Beans 1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 1 cup Del Monte Diced Tomatoes, No Salt Added 2.4 cup Old El Pasa Enchilada Sauce - mild (by VATAKAZO) 1 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 2 tsp Old El Paso Taco Seasoning

Directions

Cook 4 hours on high, then 30 minutes on low with lid off. To make vegetarian, use vegetable broth instead of chicken.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CARRIEBEANS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 208.3
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 571.8 mg
Total Carbs: 41.4 g
Dietary Fiber: 7.1 g
Protein: 6.7 g

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