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Slow-Cooker Southwestern Quinoa
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Prep Time:
10 minutes
Total Time:
2 hours 50 minutes
Upgrade your side dish with flavorful slow-cooked quinoa, spicy beans, and roasted peppers for a Southwestern twist.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 large onions, chopped (2 cups)
  • 1 1/2 cups uncooked quinoa, rinsed, well drained
  • 1/2 teaspoon dried oregano leaves
  • 1 can (15 oz) spicy chili beans, undrained
  • 1 jar (7 oz) roasted red bell peppers, drained, chopped (3/4 cup)
  • 1/4 cup chopped fresh cilantro
Instructions:
  • In a 10-inch skillet, heat oil over medium heat. Sauté onion for 5 minutes until translucent, stirring occasionally.
  • Prepare the slow cooker by greasing it with cooking spray. Combine onions, quinoa, salt, oregano, broth, and beans in the slow cooker.
  • Cover the dish and let it simmer over low heat for 2 to 3 hours until fully cooked.
  • Use a large fork to delicately mix the roasted peppers into the mixture in the slow cooker. Cover and cook for an additional 10 minutes or until fully heated. Add the cilantro and stir it in.

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