{Slow Cooker} Quinoa Tex...{Slow Cooker} Quinoa Tex Mex

{Slow Cooker} Quinoa Tex Mex could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $2.13 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 413 calories, 21g of protein, and 11g of fat each. It is a rather inexpensive recipe for fans of Southwestern food. This recipe is liked by 117 foodies and cooks. Plenty of people really liked this main course. If you have black beans, poblano chili pepper, canned tomatoes, and a few other ingredients on hand, you can make it. It is brought to you by Chelsea's Messy Apron. From preparation to the plate, this recipe takes about 15 minutes. Overall, this recipe earns an excellent spoonacular score of 96%. Users who liked this recipe also liked Tex-Mex Burger, Tex-Mex Tilapia Bowl, and Tex-Mex Polenta Rounds with Chunky Guacamole.

Ingredients

Cooking Instructions

1. 01

   Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.

2. 02

   Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.Chop the sweet peppers and poblano chili pepper (remove seeds if desired).

3. 03

   Add the chopped peppers, minced garlic, and chopped onion to the slow cooker. Stir everything together.

4. 04

   Add in the chili powder, ground cumin, and water. Stir again and cook for 3-4 hours on high or 6-7 hours on low or until the water is completely absorbed and the quinoa is cooked through.

5. 05

   Remove from heat and stir in the chopped cilantro, fresh lime juice, taco seasoning to taste, and green onions if desired. Season with salt and pepper.Stir in the mozzarella cheese and enjoy immediately.