Tasty Tuesday

It's time to take out those crockpots and make a warm and delicious meal!  This Quinoa Tex Mex recipe is a vegetarian dish but it does not have to be.  Chicken, ground turkey, or lean ground beef can be added to the recipe for a little extra protein punch!

 

Ingredients:

• 1 and 1/2 cups quinoa, well rinse (red or white is fine, the taste does not change)
• 1 can (15oz) black beans, drained and rinsed
• 1 can (14.5oz) diced tomatoes
• 2 cups frozen or fresh corn
• 1 cup sweet peppers, chopped
• 1 poblano chili pepper (~3/4 cup) chopped
• 1/2 tsp. minced garlic
• 1/2 cup yellow onion, chopped
• 2 tbsp. chili powder
• 1 and 1/2 tsp. ground cumin
• 3 cups water (or chicken/vegetable broth)
• 1/4 cup cilantro, chopped
• 1 tbsp. lime juice
• 2-4 tbsp. taco seasoning (Don't buy packaged, you can easily find a spice mix online!)
• Optional:  mozzarella cheese, green onions, etc.

Directions:

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, diced tomatoes, and corn in the slow cooker.
3. Chop the sweet peppers and poblano chili pepper (remove seeds if desired).  Ad 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 until the water is completely absorbed and the quinoa is cooked through.  All slow cookers cook a little differently so make sure to occasionally check the dish to make sure the quinoa isn't burning or sticking all to the sides.
5. Remove from heat and stir in chopped cilantro, fresh lime juice, and taco seasoning.
6. Top with mozzarella cheese, green onions, or whatever toppings you choose!

*Note - This recipe is best cooked for 3-4 hours on high.  Cooking it on low for more hours may cause the quinoa to be mushy.