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Monday, July 1, 2013

Recipe for Slow Cooker Mexican Quinoa and Black Beans (vegan slow cooker recipe)

For some reason I am obsessed with the Mexican Rice and Black Beans that I made last summer.  I could eat it for breakfast, lunch and dinner all by myself until it's gone.  I decided to keep the recipe pretty much the same but swap out the brown rice with quinoa.  It turned out wonderfully!  I sliced up some avocado and enjoyed this until it was gone.  This is a wonderful light summer recipe that I paired with a fresh fruit salad and a green salad.  Yum!  I will definitely be making this again.  5 stars.
Recipe for Slow Cooker Mexican Quinoa and Black Beans (vegan slow cooker recipe)
Recipe for Slow Cooker Mexican Quinoa and Black Beans

Makes 6 servings
Ideal slow cooker size: 3 quart
Cooking time: 2 hours

1 or 2 (14 oz) cans of black beans, rinsed and drained
3/4 cup uncooked quinoa
1 1/2 cups water
3/4 cup salsa
1 bay leaf
1 tsp cumin
1 tsp salt
1/2 tsp garlic
Salt and pepper
Lime juice
Avocado slices

1.  Add beans, quinoa, water, salsa, bay leaf, cumin, salt and garlic to the slow cooker.
2.  Cover and cook on HIGH for about 2 hours.
3.  Remove lid and fluff quinoa with a fork.  Remove the bay leaf.
4.  Add in fresh lime juice to taste and salt and pepper to taste.
5.  Serve topped with sliced avocado.



P.S.  Do you like quinoa?  Try these other quinoa recipes too!



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15 comments:

  1. Karen - it was so good! I didn't have time to slow cook it, but since quinoa cooks so fast this was a great option for stove-top tonight. I added a little oregano and some frozen corn too and then topped it with some shredded chicken I had in the freezer. This will definitely be in my rotation and I will enjoy the leftovers for lunch this week. Thanks for the recipe inspiration today!

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  2. Marisa,
    That is so awesome! Yes, this can easily be made on the stove and adding chicken can make it a meal. Glad it worked out for you!

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  3. Wow, what a winner! I absolutely love the sound of this one.

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  4. Very good, half the recipe because I used a small slow cooker. I used the left overs in my omelets and will make it again.

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  5. This recipe is fantastic! Thank you for sharing. We had it this evening with salsa verde (because thet's what was in the house) and a nutritional yeast "cheese" sauce. DELICIOUS -- Soo good I can hardly wait to have leftovers for lunch tomorrow!

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  6. MP, so glad it worked out for you. I love salsa verde! I'm going to have to try that for sure!

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  7. Hi Karen, if I cooked this on low, how long do you think I would need to cook it for?

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  8. Holly, probably about 4 hours!

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  9. Anonymous2/10/13 19:37

    We've made this several times in the last few weeks, its become a favourite in this house, love the recipe, thanks!!!
    Tara

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  10. are the black beans cooked or uncooked when they go into the crock pot?

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  11. Black beans are canned, so they are basically cooked.

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  12. They are canned black beans so they are cooked through. These are not dried beans. Good luck!

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  13. I made this yesterday, it tasted good but it had to much water.

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  14. This was soooo delicious! My husband and neighbor, who was over, both raved! I was able to disguise a healthy meal, thank you!!!

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    Replies
    1. Yes! I love this one. I was just thinking about it yesterday.

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