Mexican Quinoa Bowl
Mexican Quinoa Bowl
Skip the trip to Chipotle and make this Mexican-inspired quinoa bowl complete with black beans, fire-roasted tomatoes, peppers, corn and more.This recipe is courtesy of Crock-Pot and Hugh Acheson.
Prep Time
15
minutes
Cook Time
8
hours
Servings
6
Total time: 8 hours, 15 minutes
Ingredients
- 1 cup dry quinoa, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can fire roasted diced tomatoes with green chiles
- 6 to 8 small red and orange peppers, diced
- 1 zucchini, diced
- 1 package mild taco seasoning
- 1/4 teaspoon garlic powder
- 2 cup filtered water
- 1 cup sweet corn, frozen
- cilantro, chopped for garnish
- avocado, option for garnish
- shredded cheese, optional for garnish
Directions
- Place quinoa, black beans, tomatoes, peppers and zucchino to the bottom of 4.5-quart slow cooker.
- Add taco seasoning, garlic powder and water, and mix gently.
- Cover and cook on low for six to eight hours.
- With 30 minutes remaining, add corn.
- Serve in bowls and garnish with cilantro, avocado and shredded cheese.