Main Dishes

Slow Cooker Vegetarian Quinoa Mexican Bowls with Creamy Avocado Sauce

77
6
1 cup quinoa
1 3/4 cups water + 1 tsp Shirley J Vegetarian Chicken Bouillon (or 1 3/4 cups vegetable broth)
1/2 cup diced onion
1 (4 oz) can diced green chiles
1/2 cup diced red bell pepper
2 tsp minced garlic
1 (14 oz) can black beans, rinsed and drained
Salt and pepper

Avocado Sauce:
2 ripe avocados, halved and scooped out
1 tsp garlic
2 tsp olive oil
1 tsp fresh lime juice
1 Tbsp minced cilantro
2 small roma tomatoes, diced
1/4 tsp to about 1/2 tsp salt (start with 1/4 and if it needs more add more)
1/4 tsp black pepper
1. Combine the water, bouillon, quinoa, onion, green chiles, red bell pepper, garlic and black beans in the slow cooker. 2. Cover and cook on HIGH for 2 hours (cook times vary with each slow cooker but...
See the full directions on my site
Nutritions

Calories
499

Sodium
115mg
4% DV

Fat
12g
18% DV

Protein
32g
65% DV

Carbs
69g
23% DV

Fiber
19g
76% DV

If you´re looking for a dish that packs a ton of flavor and is super healthy, look no further. These Smoky Spanish Garbanzos with Herbed Basmati Rice are exactly it. Loaded with flavors, easy to make and done in about 30 minutes.

2
  1. To make the herbed basmati rice, add 1 cup (195 grams) basmati rice that has been rinsed under cold running water into a sauce pan, along with 1/2 tsp (.45 grams) dried thyme, 1/2 tsp (.56 grams)...
    See the full directions on my site