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.
- 1½ cup bell pepper, chopped
- 3 cloves garlic, minced
- 3 cups water
- 1½ cups diced tomatoes (or a 14.5 ounce can - do not drain)
- 1½ 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)
- ½ teaspoon cumin
- ¾ cup quinoa, rinsed well
- salt and pepper to taste, if needed
- The night before: Prepare the veggies and rinse the beans if you are using canned and keep in fridge overnight.
- In the morning: Add everything listed in the ingredient list above the quinoa to an oiled slow cooker. Cook on low for 6 to 10 hours. (You will add quinoa later.)
- hours before serving: Turn the slow cooker to high and add in the quinoa.
- Cook until you see the quinoa's little white tails. That's the signal that they're ready to eat. Taste and add salt, more cumin, extra chili powder - what ever you need to do to make this taste the way you like it!