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Quinoa Tex Mex
Course Main Dish
Cook Time 6 hours
Servings
serves
Ingredients
Course Main Dish
Cook Time 6 hours
Servings
serves
Ingredients
Instructions
  1. Rinse the quinoa well. (Best way is use a mesh strainer under hot water). Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.
  2. Chop the capsicum and poblano chilli pepper (remove seeds if desired). Add the chopped peppers, minced garlic, and chopped onion to the slow cooker. Stir everything together. Add in the chilli powder, ground cumin, and water.
  3. Stir again and cook for 3-4 hours or 5-6 hours on high or until the water is completely absorbed and the quinoa is cooked through.
  4. Remove from heat and stir in the chopped coriander, fresh lime juice, taco seasoning to taste, and green onions if desired. Season with salt and pepper. Stir in the mozzarella cheese and enjoy immediately.
Recipe Notes

Have leftovers? I loved placing the mixture into a large tortilla (with extra cheese), rolling it up tight, and placing it in a skillet to brown the edges (1-2 minutes, switching sides every 30 seconds at medium heat).

A one-dish, slow-cooker tex mex quinoa casserole. This casserole is bursting with fresh and healthy flavors with some good spice. This dish is vegetarian, but chicken, ground beef, or ground turkey can easily be added in.

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