Slow Cooker Mexican Quinoa

Slow Cooker Mexican Quinoa




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Slow Cooker Mexican Quinoa

Ingredients

  • 1 bag frozen corn
  • 1 can black beans drained and rinsed
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon minced garlic
  • 1 can fire-roasted petite diced tomatoes
  • 1 small jalapeno, optional
  • 1 large can red enchilada sauce
  • 1 can chicken broth
  • 1 package taco seasoning

Instructions

  1. Add corn, drained and rinsed black beans, rinsed quinoa, minced garlic, undrained fire-roasted petite diced tomatoes, jalapeno (I left mine whole, but you can dice), enchilada sauce, chicken broth, and the packet of taco seasoning.
  2. Give everything a really good stir, cover and cook on high for 5 hours or until the quinoa is cooked.
  3. Remove the lid and stir everything together really well.
https://www.hellokinsley.com/2018/04/29/slow-cooker-mexican-quinoa/




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