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Crock Pot Tex Mex Quinoa

By Lovestrong

Member since 2017

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"This is a Satisfying Dish you can keep Strictly Veggie or add Chicken"

Serves 8 | Prep Time 15 mins PT15M | Cook Time 3-4 hours PT3H45M | Vegetarian / Tex-Mex

Why I Love This Recipe

This Recipe is one I found on Pinterest (Chelsea's Messy Apron), I've tweaked it only a little bit, so I must give credit where it is due. I got my (very meat and potatoes) husband to eat Quinoa (and like it!!) with this recipe. If you're having a Nachos craving, you can top some multi-grain or brown rice chips with the leftovers and a bit of cheese and salsa. Hits the spot!! As with most of the things I cook, this can recipe can be arranged to your taste with the addition or omission of certain flavors that may or may not appeal to you. Play around with it and have fun. (Just be sure to keep the ratio of liquid to Quinoa consistent).

Ingredients You'll Need

1 Can Black Beans
1/4 cup fresh chopped Cilantro (optional)
1 Can Corn (or you can use frozen)
1 Tbsp Garlic (I tend to use a lot--go lighter on it if you want)
1 Large Red Bell Pepper, chopped
I Large Orange Bell Pepper, chopped
I Can Petite Diced Tomatoes (or Rotel if you like it spicy)
1 Cup Yellow Onion
3 Cups Chicken Broth (or Veggie Broth)
1 tbsp Fresh Lime Juice (one lime's worth or less)
1 1/2 cups Quinoa
Chili Powder, Taco Seasoning and Cumin (these can be used to
taste--I don't like spicy so I go easy on Chili and heavier on
cumin and taco seasoning. Start with 2 Tbsp each and
adjust. Remember, the longer it cooks the stronger the
flavors will become. Heat can really sneak up on you so
approach the chili powder carefully.
1 poblano pepper, chopped (poblanos are on the milder side
but do still have more heat than a sweet pepper--I have
never had a problem with them making the dish too spicy)
Mozzarella, Queso Fresco or Mexican Blend Cheese

Directions

Add Quinoa, drained rinsed Black Beans, undrained Tomatoes and drained corn (if using canned) to the slow cooker along with the chopped Peppers, Onion and Garlic. (Taking the seeds out of the Poblano will help reduce heat from the pepper)

Stir together and add Chili Powder, Cumin and Chicken Broth. Cook for 3-4 hours on HIGH until the Quinoa has absorbed all the broth. Do not try to cook low and slow--this will result in a mushy porridge-like consistency. Stir the ingredients of the crock pot from time to time so that they don't stick to the sides.

When Broth is absorbed, turn off heat and add Cilantro if using, Lime Juice and Taco Seasoning. Stir to combine. Serve warm topped with cheese if you choose to use it.

****If you have leftover baked or grilled chicken to use up, you can add it in the last hour of cooking so that it heats through in the crock pot. Make sure the chicken is fully cooked before adding it to the slow cooker!!

Pairs Well With

Great served with warm tortilla chips and Margaritas!!

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