Slow Cooker Mexican Quinoa - Slender Kitchen
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Slow Cooker Mexican Quinoa

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234
Calories 
45g
Carbs 
2g
Fat 
12g
Protein 
6
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

The minute I saw this recipe on Chelsea's Messy Apron, I couldn't wait to try it. Quinoa, beans, corn, and tomatoes all cooked in the slow cooker with spicy enchilada sauce and taco seasoning to create a delicious and easy taco filling. It's really good and couldn't be any easier. The first night I prepared it we had it as tacos and then used the leftovers for burrito bowls with lots of fresh veggies. It's also delicious with some tomato soup for a spicy quinoa soup.

Prep Time

Slow Cooker Mexican Quinoa

13
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 14 oz. canned black beans, rinsed and drained
  • 14 oz. canned pinto beans, rinsed and drained
  • 14 oz. canned diced tomatoes with green chilies
  • 10 oz. enchilada sauce
  • 1 cup corn (fresh, frozen, or canned)
  • 1 U zucchini, chopped
  • 1 U summer squash, chopped
  • 3 tbsp. taco seasoning

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 234
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
1%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1 158mg
50%
Total Carbohydrate 45g
15%
Dietary Fiber 7g
28%
Sugars 6g
Protein 12g

Directions

  1. Add everything to the slow cooker and stir. Season with salt and pepper.
  2. Cook on high 2.5 - 4 hours until the quinoa is cooked and not mushy. Since slow cookers differ in temperature, you will want to check the quinoa to make sure it doesn't get mushy and stop cooking it as soon as it is cooked through.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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