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Slow Cooker Vegan Quinoa Mexican Bowl

Yields1 Serving

 1 cup of quinoa
 2 cups vegetable stock
 1 cup finely chopped onion
 1 red pepper
 1 green pepper
 4ozs. green chillies
 15ozs. black beans
 1/2 cup diced tomato
 1 poblano pepper (large and finely diced)
 1/2 a cup of thinly sliced green/spring onion
 1/2 cup freshly chopped cilantro/coriander
 1 avocado
 3 tbsps fresh lime juice
 2 tbsps extra virgin olive oil
 1/2 tsp ground cumin
 Sea salt
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1. Into a slow cooker add the quinoa, vegetable stock and the finely chopped onion, cooking for 1 and a half hours until the quinoa becomes tender. As the quinoa is cooking, chop the green and red bell pepper, opening the diced green chillies. Into a colander in the sink, drain the black beans and rinse with cold water until no foam appears. Let the beans drain.

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2. After the one and a half hours, add in the chopped green and red bell peppers, the green chillies and the juice. Add the drained black beans into the slow cooker and combine with the quinoa. Add the salt in to taste and cook for 30 more minutes on a high temperature.

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3. Once the quinoa mixture has finished cooking, chop the cilantro, tomato, thinly sliced green onion and the poblano pepper. Cut the avocado into cubes 1 inch across and toss this into a bowl with 1T of fresh lime juice. Use a bowl to hold in all of the salsa ingredients. Add in the chopped cilantro, tomato, poblano, green onion, cumin, 2T of lime juice, olive oil and the salt, combining to taste.

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4. Once the quinoa is tender then the slow cooker mixture is ready. This mexican quinoa bowl can be served hot or cold and is especially delicious with homemade salsa.