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.
Slow Cooker Mexican Quinoa with Black Beans
- 1 1/2 cup bell pepper, chopped
- 3 cloves garlic, minced
- 3 cups water
- 1 1/2 cups diced tomatoes (or a 14.5 ounce can – do not drain)
- 1 1/2 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)
- 1/2 teaspoon cumin
- 3/4 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.)
1 to 2 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!