Food for Thought: Crockpot Quinoa

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  • 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.

Kathy Soury

Healthy Living & Weight Loss Coach

Healthy Fit For Women


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