Quinoa is one of my favorite go to ingredient these days. It full of protein and very satisfying. Plus my toddler loves it, always a win. I used to turn my nose up at crock pot meals, but now as a busy mama, they can be a life saver! Quinoa is one of the ingredients that I think stands up well to a crock pot. This meal is also vegetarian, which makes it not only affordable, but a healthy option for Meatless Mondays!
- 1 Tbsp vegetable oil
- 1 medium onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 1 1/2 cups dry quinoa
- 1 can chicken broth
- 1 can diced tomatoes
- 1 can tomato sauce
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- Salt and pepper, to taste
- 1 can black beans drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn
- 1 1/2 cups cheddar cheese shredded
- 1 avacado sliced
Put your oil, onion, pepper, garlic, quinoa, broth, chili powder, cumin, salt/pepper, and both kinds of tomatoes in the slow cooker. Cook on high for 3 hours. Add your beans and corn. Adjust salt and pepper as needed. Top with cheddar cheese and avacado. Enjoy!
