Slow Cooker Mexican Quinoa with Black Beans

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
soy-free, gluten-free
Serves 4

  • 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!

Comments

  1. This looks great!

  2. Blessedmama says:

    What a great way to use quinoa differently. I have a friend who just gave me a huge bag of it, and this could work perfectly for us.

  3. This is delish….going in my permanent collection. Thanks. :)

  4. Jessica Ledford says:

    I’m thinking I might try this today :)

  5. Michelle says:

    This sounds great! So are the black beans that are used dry beans?

    • Kathy Hester says:

      The way the recipe is that would be 1 1/2 cups cooked black beans or 1 can. They are close to the same.

      You could use 1/2 cup dry beans, but you would want to cook them in the slow cooker with about 2 to 3 cups water and drain them in the morning. Then you could start the rest of the dish as is.

  6. Do you happen to have the nutritional content for this recipe? Thanks :-)

  7. those are my favorite ikea bowls! now i gotta make this just to put it in those bowls hahaha

  8. This was super yummy… I had to vary it a little because of what I had available on hand. I used veggie broth since I didn’t have “no-chicken” stock. I also added some baby portobello mushrooms and fresh grape tomatoes (cut in half) that I needed to use, some smoked organic tofu and some franks hot sauce. It tasted just like jambalaya :o)

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