Description
A delightful and nutritious Crockpot Tex-Mex Quinoa Casserole packed with protein and fiber, perfect for family dinners or meal prep.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup corn, drained (frozen or canned)
- 1 cup bell peppers, diced (any color)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Rinse the quinoa under cold water to remove bitterness. Chop the bell pepper and onion into small pieces.
- In your crockpot, add the rinsed quinoa, black beans, corn, diced tomatoes, bell pepper, and onion. Stir to combine.
- Sprinkle the cumin, chili powder, salt, and pepper over the mixture. Pour in the vegetable broth, ensuring everything is submerged.
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, stirring occasionally.
- About 15 minutes before serving, sprinkle the shredded cheese over the top and cover to allow it to melt.
- Once the cheese is melted and bubbly, turn off the crockpot and garnish with fresh cilantro before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in the microwave or on the stovetop.
- For freezing, portion into freezer-safe containers and it can last up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Crockpot, Tex-Mex, Quinoa, Casserole, Vegetarian, Healthy