½ red onion, chopped
3 cloves garlic, minced or crushed
16 oz barbecue sauce
1 15-oz can tomato sauce
½ c water
1 c dry quinoa
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 c diced bell peppers (fresh or frozen)
1 tsp oregano
½ tsp smoked paprika
½ tsp onion powder
Salt and pepper, to taste
Shredded cheese, for serving
1. Combine all ingredients except cheese in slow cooker.
2. Cook on high for 2 ½–3 hours, or until all quinoa has popped.
3. Serve topped with shredded cheese.