Crockpot Mexican Quinoa

This recipe is seriously one of our favorites. We make at least a few times a month. It’s satisfying, cheap, and nutritious! You can’t beat that! And an added plus it’s so quick to make! I mean, seriously 15 minutes, tops. Awesome, right??
Look how beautiful it is. Shout out to my husband who made dinner while I was at work. Seee?? It’s so easy that your husbands can make it. P.S. That wasn’t a dis on all husbands out there… Mine is a WAY better cook than me.

                                             

One of the best things about this recipe is that it is SO adaptable! If you’re feeling meat, toss in some frozen chicken breasts (allow more cooking time) or if you want more beans or different spices, then toss ’em in!

Crockpot Mexican Quinoa

Ingredients

2¼ cups vegetable broth
1 cup uncooked quinoa
15 oz can black beans
15 oz can corn kernels
14.5 oz can diced tomatoes
½ chopped green bell pepper
½ medium onion, chopped
2 cloves garlic
1 Tbs chili powder
½ tsp crushed red pepper flakes
1 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
1 tsp oregano

Instructions

Add all ingredients to crockpot.
Turn on crockpot:)
Cook on high for 2.5-3 hours or low for 4-5 hours
Top with cheese, sour cream, cilantro, avocado, warm corn tortillas, or tortilla chips
Serves ~8
Enjoy!

As seen on http://www.julieseatsandtreats.com/slow-cooker-mexican-quinoa-bake/2/

Love,
Kaylee

Let me know if you guys like it in the comments below!!



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