Slow Cooker Mexican Quinoa with Black Beans

Slow Cooker Mexican Quinoa with Black Beans

Yesterday I posted Quinoa Jambalaya with Tempeh and today we have a Mexican variation.

You can add in extra veggies, tempeh, seitan, tofu, or something yummy from Gardein if you want. Think of this as a base and see where your creativity takes you.

**Slow Cooker Mexican Quinoa with Black Beans

** soy-free, gluten-freeServes 4

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 pre-cooked black beans (or a 14.5 ounce can, rinsed)

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 pre-cooked black beans (or a 14.5 ounce can, rinsed)
  • 1 tablespoon not-chicken bouillon
  • 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
Read the whole recipe on Healthy Slow Cooking