Slow Cooker Seasoned Quinoa & Black Beans
This fix it and forget it slow cooker recipe features quinoa cooked in taco seasonings and enchilada sauce. It's inspired by my popular Quinoa Black Bean Casserole, with similar ingredients and versatility.
Servings: 5 servings
Calories: 376kcal
Equipment
- slow cooker
Ingredients
- 1 ½ cups quinoa
- 1 small white onion
- 1 medium bell pepper optional
- 1 medium jalapeño optional
- 1 ½ cups vegetable broth
- 15 ounce can black beans drained and rinsed
- 15 ounce can crushed tomatoes
- 10 ounce can red enchilada sauce (1 ¼ cup)
- 2 teaspoons chili powder
- 2 teaspoons dry oregano leaves
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt adjust to taste (½ teaspoon table salt)
- lime wedges and chopped cilantro
Instructions
- Rinse the quinoa in a fine mesh sieve. Dice the white onion, bell pepper, and jalapeño.
- To a slow cooker, add the rinsed quinoa, onion, bell pepper, jalapeño, vegetable broth, drained and rinsed black beans, crushed tomatoes with juices, enchilada sauce, chili powder, oregano, cumin, garlic powder, onion powder, and salt. Stir well.
- Cook on high for 3-4 hours, or until the quinoa is fluffy and the liquid is fully absorbed.
- Stir well and serve with lime wedges and chopped cilantro.
Notes
- For more spice: Replace ½ of the standard chili powder with chipotle chili powder.
- This recipe is also good with corn. I suggest adding 1 ½ cups of frozen corn (no need to thaw) or a drained can of corn.
- I like to serve this with avocado and corn chips, but this is also good as a sign or filling in burritos.
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 69g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1089mg | Potassium: 957mg | Fiber: 15g | Sugar: 10g | Vitamin A: 1596IU | Vitamin C: 44mg | Calcium: 93mg | Iron: 6mg
