You searched for label/meatless - 365 Days of Slow Cooking and Pressure Cooking

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Last week my husband and I ate brisket one night and steak the next night. At my husbands request, we are eating meatless this week (if you know my husband this is really huge for him, since he LOOOOVES meat)! This was a recipe that I came up with (inspired by Kalyn’s Vegan Mexican Rice Bowls) using the quinoa in my pantry. My second quinoa recipe! I’m getting the hang of it, I think! My husband and I both enjoyed it and the kids ate it too (with a little cheese sprinkled on top). I most especially loved the avocados…they are seriously one of my favorite foods. SOOOOO YUMMY! My 4-year-old saw the avocados and started freaking out because he was so excited. He definitely takes after me. Hope you enjoy this as much as we did!

Recipe for Slow Cooker Vegetarian Quinoa Mexican Bowls with Creamy Avocado Sauce #healthyslowcooker #quinoa

Makes 6 servings
Ideal slow cooker size: 3 quart

Recipe for Slow Cooker Vegetarian Quinoa Mexican Bowls with Creamy Avocado Sauce
1 cup quinoa
1 3/4 cups water + 1 tsp Shirley J Vegetarian Chicken Bouillon (or 1 3/4 cups vegetable broth)
1/2 cup diced onion
1 (4 oz) can diced green chiles
1/2 cup diced red bell pepper
2 tsp minced garlic
1 (14 oz) can black beans, rinsed and drained
Salt and pepper

Avocado Sauce
2 ripe avocados, halved and scooped out
1 tsp garlic
2 tsp olive oil
1 tsp fresh lime juice
1 Tbsp minced cilantro
2 small roma tomatoes, diced
1/4 tsp to about 1/2 tsp salt (start with 1/4 and if it needs more add more)
1/4 tsp black pepper

1. Combine the water, bouillon, quinoa, onion, green chiles, red bell pepper, garlic and black beans in the slow cooker.
2. Cover and cook on HIGH for 2 hours (cook times vary with each slow cooker but mine cooked in exactly 2 hours). Remove lid and fluff with a fork. Salt and pepper to taste.
3. In a bowl, combine the avocado, garlic, oil, lime juice and cilantro. Using a fork or potato masher, mash the avocado mixture until creamy. Add in tomatoes and salt and pepper.
4. Spoon quinoa into bowls and top with a generous portion of the avocados. Enjoy!