Quinoa Tex Mex (Slow Cooker)


Prep time: 15 mins

Serves: 6-8


  • 1 and 1/2 cups quinoa, well rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15.25 ounces) corn, drained and rinsed
  • 1 cup bell peppers, chopped
  • 1 poblano chili pepper, chopped
  • 1/2 teaspoon minced garlic
  • 1/2 cup yellow onion, chopped
  • 2 tablespoons chili powder
  • 1 and 1/2 teaspoon ground cumin
  • 3 cups chicken broth (or water)
  • 1/4 cup cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 2-4 tablespoon taco seasoning
  • 1 and 1/2 cup mozzarella cheese, shredded
  • Green onions
  • Salt and pepper to taste


  1. Rinse quinoa.
  2. Place quinoa, black beans, tomatoes, and corn in a slow cooker.
  3. Add peppers, garlic, and onion to cooker. Stir together. Add chili powder, cumin, and broth. Stir again and cook for 3-4 hours on high until broth is completely absorbed and quinoa is cooked through. Occasionally check dish to make sure the quinoa isn’t burning or sticking to sides.
  4. Remove from heat and stir in cilantro, lime juice, taco seasoning, green onions. Season with salt and pepper.
  5. Stir in mozzarella and enjoy!!

Adapted from Chelseas’ Messy Apron

Tip of the Day

Cook once but eat all week! Prepare a large batch of favorite recipes on your day off (double or triple the recipe). Freeze in individual containers and use them throughout the week to save time.

Daily Inspiration 



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