Slow Cooker Mexican Quinoa Bake

February 11, 2015

1437

This Slow Cooker Mexican Quinoa Bake takes only 10 minutes of prep work and is made with quinoa and all your favorite Mexican ingredients for a thick, filling and delicious slow cooker weeknight meal!

2¼ cups vegetable broth
1 cup uncooked quinoa
15 ounces can black beans
15 ounces can corn kernels
14.5 ounces can diced tomatoes
½ cup chopped red bell pepper
½ cup chopped green bell pepper
½ medium onion, chopped
2 cloves garlic
1 tablespoon chili powder
½ teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1 cup shredded Mexican cheese

Add the broth, quinoa, and tomatoes to the slow cooker. Stir to combine. Add all the other ingredients except the cheese and stir a few times to combine. Set the slow cooker to high for 2 ½ to 3 hours...
See the full directions on my site

Nutritions

Calories
1081

Sodium
1369mg
57% DV

Fat
43g
67% DV

Protein
51g
102% DV

Carbs
114g
39% DV

Fiber
33g
134% DV