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Slow Cooker Mexican Quinoa

By Rose Ziemann
  • minutes
  • Serves

INGREDIENTS

1 15 ounce can

black beans

1 14.5 ounce can

fire roasted diced tomatoes

1 15 ounce can

kernel corn

1

mild diced chiles

1 tbsp

chili powder

2 tsp

paprika

2 tsp

cumin

2 tsp

garlic powder

1 tsp

oregano

1 tsp

seasoned salt

1 tsp

pepper

1 cup

rinsed quinoa

2 cups

chicken broth

Serve with fresh chopped cilantro and a wedge of lime.