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SLOW COOKER MEXICAN QUINOA

SLOW COOKER MEXICAN QUINOA

Mexican Quinoa




Ingredients

  • 1 cup frozen corn
  • 1 can black beans drained and rinsed
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon minced garlic
  • 1 can fire-roasted petite diced tomatoes
  • 1 small jalapeno optional
  • 1 large can mild red enchilada sauce
  • 1 can chicken broth
  • 1 package taco seasoning

INGREDIENTS

  1. Add corn, drained and rinsed black beans, rinsed quinoa, minced garlic, undrained fire-roasted petite diced tomatoes, jalapeno (I left mine whole, but you can dice), enchilada sauce, chicken broth, and the packet of taco seasoning.
  2. Give everything a really good stir, cover and cook on high for 5 hours or until the quinoa is cooked.
  3. Remove the lid and stir everything together really well.






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