• 14 oz. can black beans, drained and rinsed (I like Eden brand)
  • 1 c. quinoa, rinsed
  • 2 c. chicken broth, vegetable broth, or coconut water
  • 3/4 c. salsa verde
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 2 garlic cloves, minced
  • Salt and pepper
  • Lime juice

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Quinoa has slowly become a staple in my home!  I love cooking with it because it packs so much protein and keeps you full after a meal!  This recipe for Slow Cooker Gluten Free Mexi Quinoa and Beans would be a great addition to a potluck or Taco Night!

  1. Add beans, quinoa, broth, salsa, cumin, sea salt and garlic to crock.
  2. Cover and crock on HIGH for 2 hours.
  3. After 2 hours, fluff quinoa with a fork.
  4. Add fresh lime juice to your liking; next sprinkle with sea salt and pepper to taste.

NOTE:  Top with sliced avocado, tomatoes, and/or cooked chicken to make this a complete meal.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Gluten Free Mexi Quinoa and Beans

 

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