One of my favorite recipes that I’ve made is this Mexican quinoa recipe. I decided to switch it up a bit and create a new recipe out of it. I used salsa verde and lots of avocado for some creamy yumminess. It’s light and healthy and very quick to prepare. I love this recipe for a hot summer day. If I’ve said it once I’ve said it a million times–using your slow cooker in the summer is the best! It doesn’t heat up your kitchen and you can prepare the food earlier in the day and enjoy the afternoon at the pool. Go here for my other slow cooker summer recipe ideas.
hours on LOW
1 (14 oz) can black
beans, rinsed and drained
1. Combine the
black beans, quinoa, water, salsa, bay leave, cumin, salt and garlic powder in
slow cooker.
hours or on LOW for 4 hours.
*For this recipe I used this Hamilton Beach 3 Quart Slow Cooker:
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Wanted to add that cooking the avocado in with everything RUINED the taste, infused a horrible bitter taste to the whole dish. Will try again with topped avocado only
Thanks Laura, I changed the recipe to reflect this!
Can you add chicken to it?
yes! just add it on the bottom of the slow cooker and let it cook for 4 hours. It should be thawed first.
This looks delicious! The quinoa goes in uncooked, right? I hope so since mine is currently in the crock pot!
yes uncooked!
I really love the combination of the avocado and quinoa in this. Totally giving it a try!