This recipe is quick to prep and will make your home smell delicious. Feel free to make additions or substitutions as desired—diced bell peppers would be a delicious alternative to corn if you don't have any—but be sure to maintain the same liquid-to-quinoa ratio.
- Prep Time
½ onion, chopped
3 cloves garlic, minced or crushed
1 16-oz jar mild salsa
1 15-oz can tomato sauce
½ c water
1 c dry quinoa
1 can black beans, drained and rinsed
1 c frozen corn
2 tsp cumin
1 tsp chili powder
1-2 Tbsp lime juice
- Combine all ingredients except lime juice, shredded cheese and sour cream in slow cooker.
- Cook on high for 2 ½–3 hours, or until all quinoa has popped.
- Add lime juice (to taste).
- Serve topped with shredded cheese and sour cream.