How To Make Vegan Slow Cooker Mexican Quinoa Recipe
A flavorful and filling vegan dish with Mexican-inspired spices and protein-packed quinoa.
Preparation: 10 minutes
Cooking: 4 hours
Total: 4 hours 10 minutes
Serves:
Ingredients
- 1 cup uncooked quinoa
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 bell peppers, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups vegetable broth
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
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Rinse quinoa and add to slow cooker.
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Add black beans, corn, bell peppers, red onion, garlic, chili powder, cumin, paprika, salt, and black pepper.
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Pour in vegetable broth and lime juice.
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Stir well and cover slow cooker.
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Cook on low for 4 hours.
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Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 350kcal
- Total Fat : 2g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 687mg
- Total Carbohydrates : 70g
- Dietary Fiber : 14g
- Sugar : 10g
- Protein : 15g
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