Slow Cooker Mexican Quinoa with Black Beans

By Kathy_Hester

This saucy dish is easy to throw together and packs a big nutritional punch. It’s also soy-free and gluten-free!

Ingredients

• 1 1/2 cup bell pepper, chopped
• 3 cloves garlic, minced
• 3 cups water
• 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
• 1 1/2 cups black beans (or a 14.5 ounce can, rinsed)
• 1 tablespoon not-chicken bouillon
• 1 to 2 teaspoons Cajun seasoning
• 1 to 2 teaspoons chili powder (to taste)
• 1/2 teaspoon cumin
• 3/4 cup quinoa, rinsed well
• salt and pepper to taste, if needed

Preparation

Step 1

The night before: Prepare the veggies and rinse the beans if you are using canned and keep in fridge overnight.

In the morning: Add everything listed in the ingredient list above the quinoa to an oiled slow cooker. Cook on low for 6 to 10 hours. (You will add quinoa later.)

1 to 2 hours before serving: Turn the slow cooker to high and add in the quinoa. Cook until you see the quinoa’s little white tails. That’s the signal that they’re ready to eat. Taste and add salt, more cumin, extra chili powder – what ever you need to do to make this taste the way you like it!