I’m not sure which I love more… crockpot cooking, quinoa or Mexican food. So, apparently, this is the perfect dish for me! I wanted to cook something similar to a Mexican quinoa casserole I’ve done in the oven before but in the crockpot, so I did a search for “quinoa, Mexican, casserole, crockpot”. I found an easy recipe but made some adaptations in order to avoid a trip to the grocery store! (You can see the original here.)
- 1 cup uncooked quinoa
- 1 can (15 ounces) black beans
- 1 can (4 ounces) Ortega fire roasted diced green chiles
- 1 can (3.8 ounces) olives
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 1/2 teaspoon chicken flavor bouillon
- 1/2 teaspoon garlic powder
- 1 package taco seasoning
- 1 cup shredded cheddar cheese
Pour (rinsed) quinoa into the crockpot and add water. Then add the black beans (drain the water), chiles, tomato sauce and olives (drained as well). Next, add the powders – broth, garlic powder and taco seasoning. Stir the ingredients. Last, add the cheese. I sprinkled generously but you can add to your own taste (or diet!).
*One thing that I did not do that I should have done was spray the crockpot with a non-stick pan spray
Set your crockpot to high for 3-4 hours (or until quinoa is cooked, mine was ready in about 2 hours). Stir the ingredients and let it cook on low for another 30 minutes. Salt or pepper to taste.
You can add toppings like lime, cilantro, sour cream. Next time, I will probably try toppings but, again, I didn’t want to go to the store!