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Slow Cooker Mexican Quinoa Bake

Julie Evink
  • 170 minutes
  • Serves 6

INGREDIENTS

2 1/4 cups

vegetable broth

1 cup

uncooked quinoa

15 oz

can black beans

15 oz

can corn kernels

14 1/2 oz

can diced tomatoes

1/2 cup

chopped red bell pepper

1/2 cup

chopped green bell pepper

1/2

medium onion (chopped)

2 cloves

garlic

1 tbsp

chili powder

1/2 tsp

crushed red pepper flakes

1 tsp

salt

1 tsp

ground black pepper

1 tsp

ground cumin

1 tsp

oregano

1 cup

shredded Mexican cheese