Cooking Time:
2 hoursServings:
6
Ingredients
14 oz. can black beans, drained and rinsed (I like Eden brand)1 c. quinoa, rinsed
2 c. chicken broth, vegetable broth, or coconut water
3/4 c. salsa verde
1/4 c. corn, whole kernel
1 tsp. cumin
1 tsp. sea salt
2 garlic cloves, minced
Salt and pepper
Lime juice
Quinoa has slowly become a staple in my home! I love cooking with it because it packs so much protein and keeps you full after a meal! This recipe for Slow Cooker Gluten Free Mexi Quinoa and Beans would be a great addition to a potluck or Taco Night!
- Add beans, quinoa, broth, salsa, corn, cumin, sea salt and garlic to crock.
- Cover and crock on HIGH for 2 hours.
- After 2 hours, fluff quinoa with a fork.
- Add fresh lime juice to your liking; next sprinkle with sea salt and pepper to taste.
NOTE: Top with sliced avocado, tomatoes, and/or cooked chicken to make this a complete meal.
Happy Crocking!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Making this right now. Going to add some grilled shrimp.
I’ve made this twice. It is a great filling for wraps as well as a side dish. I’ve made it vegetarian and also with shredded chicken breast (leftover). I personally do not like the way fresh garlic cooks in the crock pot for this recipe. Doesn’t really soft and mellow in 2 hours. I would replace fresh garlic with garlic powder unless you first sauté minced garlic in olive oil. We use toppings like jalapeño slices and hot sauce…My husband absolutely loves this concoction. It also freezes well. Comes out of the freezer like just made! Also is fantastic leftovers… Read more »