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Slow-Cooker Southwest Quinoa Bowls
Ingredients
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- Slow-Cooker Southwest Quinoa Bowls
- Slow-Cooker Southwest Quinoa Bowls
- Rating: 5 stars
- 1 Rating
- 1 Review
- This taco-bowl--style recipe will be a hit with both adults and children. The 10-minute sit time allows the cheese to melt into the quinoa, making this dish super decadent. If you cannot find Cheddar-Jack cheese, use Monterey Jack or sharp Cheddar. Garnish with fresh cilantro leaves, lime wedges and additional cheese, if desired. Source: Everyday Slow Cooker
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- Recipe Summary
- Active:
- 20 mins
- Total:
- 4 hrs 30 mins
- Servings:
- 6
- Servings:
- 6
- Nutrition Info
- Ingredients
- Ingredient Checklist
- 1 tablespoon olive oil
- 1 yellow onion (about 8 ounces), chopped
- 1 red bell pepper (about 8 ounces), chopped
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 2 cups water
- 1 cup fresh or frozen corn kernels (from 1 ear)
- 1 cup uncooked quinoa, rinsed
- ¾ teaspoon kosher salt
- ¼ cup chopped fresh cilantro
- 4 ounces Cheddar-Jack cheese blend, shredded (about 1 cup)
- 1 ripe avocado, cubed
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