CROCKPOT QUINOA RECIPE

• 1 cup quinoa, uncooked
• 1 cup frozen corn
• 2/3 cup reduced sodium chickpeas, drained and rinsed
• 1/2 cup black beans, drained and rinsed
• 1 large red pepper, chopped
• 2 Roma tomatoes, chopped
• 1/2 large onion, chopped
• 1/2 tablespoon cumin
• 1 tablespoon minced garlic
• 1/4 teaspoon salt
• pinch of black pepper
• 1 – 1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce
• 2 cups vegetable broth
• shredded cheese, for garish
• fresh cilantro, for garnish

– Spray your slow cooker with cooking spray.

-Place uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion, cumin, garlic, salt, pepper and adobo sauce in slow cooker and stir until well combined.

-Pour in the vegetable broth and mix well.  Cover the pot.

– Cook on high for 3-4 hours. Check on it at 3 hours to make sure the quinoa isn’t burning.

-When cooked season with salt and pepper to taste.

-Garnish with cheese and cilantro if using.

SERVINGS: 4; CALORIES: 327; PROTEIN: 14gr.; FIBER: 13gr.