{Slow Cooker} Quinoa Tex Mex
The recipe {Slow Cooker} Quinoa Tex Mex can be made in about 15 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 412 calories, 20g of protein, and 11g of fat per serving. This recipe serves 6 and costs $1.8 per serving. Plenty of people made this recipe, and 117 would say it hit the spot. It works well as a Southwestern main course. This recipe from Chelsea's Messy Apron requires quinoa, taco seasoning, lime juice, and chili powder. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is spectacular. If you like this recipe, you might also like recipes such as Slow-Cooker Tex-Mex Chicken, Slow Cooker Tex-Mex Chicken, and Slow Cooker Tex Mex Soup.
Servings: 6
Preparation duration: 15 minutes
Ingredients:
1 can (15 ounces) black beans, drained and rinsed
1 can (15.25 ounces) corn, drained and rinsed
1 can (14.5 ounces) Hunt's diced tomatoes, undrained
1 poblano chili pepper ( - 3/4 cup), chopped
2 tablespoons chili powder
1/4 cup cilantro, chopped
1/2 teaspoon minced garlic
Optional: green onions, salt and pepper to taste
1 1/2 teaspoons ground cumin
1 tablespoon fresh lime juice
1 cup sweet peppers, chopped
1 1/2 cups quinoa, well rinsed
1 1/2 cups mozzarella cheese, shredded
2-4 tablespoons taco seasoning
3 cups water (or chicken broth)
1/2 cup yellow onion, chopped
Equipment:
sieve
slow cooker
Cooking instruction summary:
Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.Chop the sweet peppers and poblano chili pepper (remove seeds if desired). Add the chopped peppers, minced garlic, and chopped onion to the slow cooker. Stir everything together. Add in the chili powder, ground cumin, and water. Stir again and cook for 3-4 hours on high or 6-7 hours on low or until the water is completely absorbed and the quinoa is cooked through.Remove from heat and stir in the chopped cilantro, fresh lime juice, taco seasoning to taste, and green onions if desired. Season with salt and pepper.Stir in the mozzarella cheese and enjoy immediately.
Step by step:
1. Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.
2. Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.Chop the sweet peppers and poblano chili pepper (remove seeds if desired).
3. Add the chopped peppers, minced garlic, and chopped onion to the slow cooker. Stir everything together.
4. Add in the chili powder, ground cumin, and water. Stir again and cook for 3-4 hours on high or 6-7 hours on low or until the water is completely absorbed and the quinoa is cooked through.
5. Remove from heat and stir in the chopped cilantro, fresh lime juice, taco seasoning to taste, and green onions if desired. Season with salt and pepper.Stir in the mozzarella cheese and enjoy immediately.
Nutrition Information:
covered percent of daily need
