Slow Cooker Tex Mex Quinoa Bowls
These slow cooker Tex Mex quinoa bowls are a one-pot wonder packed with flavor and nutrition. Loaded with beans, veggies and quinoa, they’re easy to make and perfect for any night of the week. Customize with your favorite toppings for a new twist every time.
Servings: 6
Ingredients
- 1 ½ Cups quinoa uncooked, tri-color
- 1 Can black beans 15-Ounce can, drained and rinsed
- 1 Can corn 11-Ounce can, Mexican style, drained
- 1 Cup bell peppers small diced
- 1 Cup red onions diced
- 1 Cup pico de gallo
- 1 Can jalapenos 4-Ounce can, diced
- 14 Ounces vegetable broth
- 1 Package taco seasoning
- 2 Cups salsa verde
- 2 limes juiced
Optional Toppings and Garnishes
- cilantro
- avocado
- Greek yogurt omit for vegan
- pico de gallo
- iceberg lettuce shredded
Instructions
- Rinse quinoa under cold water until water runs clear.
- Rinse and drain black beans, drain the Mexican style corn. Small dice the bell peppers and red onion.
- Add all ingredients to the slow cooker and stir to combine.
- Cover, and cook on high for 3 hours or low for 6 hours.
- Stir and serve in individual bowls. Top with Greek yogurt, cilantro, pico de gallo, and your favorite taco toppings.
Notes
Rinse quinoa well: This removes bitterness from the grain.
Stir before serving: Mix everything well to redistribute the flavors.
Add toppings at the end: Keep garnishes fresh and vibrant by adding after cooking.
Stir before serving: Mix everything well to redistribute the flavors.
Add toppings at the end: Keep garnishes fresh and vibrant by adding after cooking.
Nutrition
Calories: 369kcal | Carbohydrates: 72g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1484mg | Potassium: 804mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2281IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 4mg
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