Thursday, August 21, 2014

Crock Pot Quinoa ~ Tex Mex Style

Since trying quinoa for the first time a couple of months ago, I've been eating it a lot.  Quinoa, black beans, corn and taco seasoning seems to be my favorite combination.  It's very flavorful and really filling.  Finding a crock pot recipe for this delicious, healthy food just makes me love it even more!

This makes a lot and since Joe isn't fully on board with my love for quinoa, I decided to freeze the leftovers in smaller portions for myself.  Perfect for a quick lunch during the week!



Crock Pot Quinoa ~ Tex Mex Style
        adapted from:  Chelsea's Messy Apron

Ingredients: 
  • 1 1/2 cups Quinoa, rinsed
  • 1 can black beans, drained/rinsed
  • 1 can fire roasted diced tomatoes with liquid
  • 1 jar Trader Joe's tomato-less Corn Salsa
  • 6 mini sweet peppers, sliced
  • 1 vidalia onion, diced
  • 1 tsp. minced garlic
  • 2 Tbs. Chili Powder 
  • 2 tsp. ground cumin
  • 2 Tbs. reduced sodium taco seasoning
  • 3 cups water
To Prepare: 
  • Spray crock pot insert with nonstick cooking spray.
  • Rinse quinoa as directed on package.  
  • Combine all ingredients in crock pot.  
  • Cover and cook on low for 5-6 hours.  
Notes:

  • This is great served as is or with additional toppings like sour cream or shredded cheese (fat free varieties for me please). 
  • This recipe reminded me of Spanish Rice, so while it's great on it's own, it would also work well as a side dish.  
  • Excellent in a wrap, too!  


3 comments:

Colie's Kitchen said...

Sounds great! Thanks for sharing!!

The Gang's Momma! said...

I keep seeing this and wondering if my gang would like it. Might have to give it a try... seems like this weather would be perfect timing for this dish.

Janet W. said...

Now that's my kind of dish! Yum! The combination of flavors looks delicious!

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