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 (you could also use orzo). 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|
P.S. Do you like quinoa? Try these other quinoa recipes too!
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