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Slow-Cooker Southwest Quinoa Bowls

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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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