Slow Cooker Southwestern Quinoa Recipes

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SLOW-COOKER QUINOA CHILI



Slow-Cooker Quinoa Chili image

This is the recipe that turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. -Claire Gallam, Alexandria, Virginia

Provided by Taste of Home

Categories     Lunch

Time 4h25m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes with mild green chiles, undrained
1 can (14 ounces) fire-roasted diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups reduced-sodium beef broth
1 cup quinoa, rinsed
2 teaspoons onion soup mix
1 to 2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Optional: Shredded cheddar cheese, chopped avocado, chopped red onion, sliced jalapeno, sour cream and cilantro

Steps:

  • In a large skillet, cook beef, onion and garlic over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. , Transfer mixture to a 5- or 6-qt. slow cooker. Add next 11 ingredients; stir to combine. Cook, covered, on low 4-5 hours, until quinoa is tender., Serve with optional toppings as desired.

Nutrition Facts : Calories 318 calories, Fat 7g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 805mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

SLOW-COOKER SOUTHWESTERN QUINOA



Slow-Cooker Southwestern Quinoa image

For a change from rice side dishes, try slow-cooked quinoa with spicy beans and roasted peppers to add southwestern flavor to your meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h50m

Yield 8

Number Of Ingredients 9

1 tablespoon vegetable oil
2 large onions, chopped (2 cups)
1 1/2 cups uncooked quinoa, rinsed, well drained
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
3 cups Progresso™ chicken broth (from 32-oz carton)
1 can (15 oz) spicy chili beans, undrained
1 jar (7 oz) roasted red bell peppers, drained, chopped (3/4 cup)
1/4 cup chopped fresh cilantro

Steps:

  • In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until translucent.
  • Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix onions, quinoa, salt, oregano, broth and beans.
  • Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours 30 minutes.
  • With large fork, gently stir roasted peppers into mixture in slow cooker. Cover; cook 10 minutes longer or until thoroughly heated. Stir in cilantro.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 9 g, SaturatedFat 1/2 g, ServingSize 1 Serving (About 3/4 Cup), Sodium 920 mg, Sugar 7 g, TransFat 0 g

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