Ingredients
- 1 cup quinoa uncooked
- 1 cup frozen corn
- 2/3 cup reduced-sodium chickpeas drained and rinsed
- 1/2 cup black beans drained and rinsed
- 1 cup red pepper chopped
- 1 cup Roma tomatoes chopped
- 1/2 cup onion roughly chopped
- 1/2 tablespoon cumin
- 1 tablespoon garlic, minced
- 1/4 teaspoon salt
- 1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce
- 2 cups reduced-sodium vegetable broth
- Shredded cheddar cheese for garnish (optional)
- Fresh cilantro for garnish
Instructions
- Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion, cumin powder, garlic, salt, and adobo sauce inside, stirring until well combined.
- Pour in the vegetable broth, stir well, and cover the pot. Cook on high for 3 to 4 hours. Mine was perfect at 3 hours, so keep an eye on it.
- Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.
