Main Dishes

Slow Cooker Vegetarian Quinoa Mexican Bowls with Creamy Avocado Sauce

Karen Petersen
June 29, 2013
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
Slow Cooker

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