Crock Pot Quinoa ~ Tex Mex Style

Since trying quinoa for the first time a couple of months ago, I've been eating it a lot.  Quinoa, black beans, corn and taco seasoning seems to be my favorite combination.  It's very flavorful and really filling.  Finding a crock pot recipe for this delicious, healthy food just makes me love it even more!

This makes a lot and since Joe isn't fully on board with my love for quinoa, I decided to freeze the leftovers in smaller portions for myself.  Perfect for a quick lunch during the week!

Crock Pot Quinoa ~ Tex Mex Style
        adapted from:  Chelsea's Messy Apron

Ingredients: 

• 1 1/2 cups Quinoa, rinsed
• 1 can black beans, drained/rinsed
• 1 can fire roasted diced tomatoes with liquid
• 1 jar Trader Joe's tomato-less Corn Salsa
• 6 mini sweet peppers, sliced
• 1 vidalia onion, diced
• 1 tsp. minced garlic
• 2 Tbs. Chili Powder 
• 2 tsp. ground cumin
• 2 Tbs. reduced sodium taco seasoning
• 3 cups water

To Prepare: 

• Spray crock pot insert with nonstick cooking spray.
• Rinse quinoa as directed on package.  
• Combine all ingredients in crock pot.  
• Cover and cook on low for 5-6 hours.  

Notes:

• This is great served as is or with additional toppings like sour cream or shredded cheese (fat free varieties for me please). 
• This recipe reminded me of Spanish Rice, so while it's great on it's own, it would also work well as a side dish.  
• Excellent in a wrap, too!