Since trying quinoa a few years ago and making it a regular part of our diet, I’ve been looking for different ways to make it. I’ve added it to soups, side dishes, substituted it for rice and even used it in brownies. It’s just versatile and such a great source of protein. Add in the fact that it’s quick and easy to prepare and it’s going to show up on my meal plan quite often. With this recipe, I wanted to put a Tex Mex spin on it since we love Mexican food around here. And this hit the spot! It made a great main dish for us since it was so thick and hearty but would be great with another cup or two of water or broth to make it more like a soup. Either way, the flavor is amazing!
With all of my slow cooker recipes, it’s a requirement that they be quick and easy to prepare so I can throw it all together before leaving for work in the morning. Prep for this dish takes only about 5 minutes to cut up the onion, and bell pepper. Everything else is just added to the slow cooker and stirred. Can’t get much easier than that!
Then it’s just 3-4 hours on high or 6=8 on low and dinner is ready! Top with a little cheese and cilantro and you’ve got a vegetarian Tex Mex meal that the entire family will love!
Tex Mex Quinoa
1 cup Quinoa, uncooked
10 ounce bag frozen corn
1 can chickpeas, drained and rinsed
1 can black beans, drained and rinsed
2 Roma tomatoes, chopped
1 red pepper, chopped
1 white onion, chopped
2 teaspoons cumin
1 tablespoon garlic salt
pinch of black pepper
2 cups vegetable broth
1 cup water
shredded cheddar cheese, optional, for garnish
cilantro, optional, for garnish
Coat bottom and sides of slow cooker with coconut oil (or oil of your choice).
Add all ingredients except cheese and cilantro and stir to combine.
Cover and cook on love for 6-8 hours.
Garnish with cheese and cilantro and enjoy!
Does your family have a favorite Tex Mex dish?