Slow-Cooker Southwest Quinoa Bowls

Slow-Cooker Southwest Quinoa Bowls

1 Review
From: Everyday Slow Cooker

This taco-bowl—style recipe will be a hit with both adults and children. The 10-minute sit time allows the cheese to melt into the quinoa, making this dish super decadent. If you cannot find Cheddar-Jack cheese, use Monterey Jack or sharp Cheddar. Garnish with fresh cilantro leaves, lime wedges and additional cheese, if desired.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1 yellow onion (about 8 ounces), chopped
  • 1 red bell pepper (about 8 ounces), chopped
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 2 cups water
  • 1 cup fresh or frozen corn kernels (from 1 ear)
  • 1 cup uncooked quinoa, rinsed
  • ¾ teaspoon kosher salt
  • ¼ cup chopped fresh cilantro
  • 4 ounces Cheddar-Jack cheese blend, shredded (about 1 cup)
  • 1 ripe avocado, cubed

Preparation

  • Prep

  • Ready In

  1. Heat the oil in a large skillet over medium-high. Add the onions and bell pepper; cook, stirring often, until just tender, 4 to 5 minutes. Add the garlic, cumin, and chile powder; cook, stirring often, 1 minute. Stir together the onion mixture, black beans, tomatoes, water, corn, quinoa, and salt in a 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the liquid is almost absorbed, 4 to 5 hours.
  2. Add the cilantro to the slow cooker, stirring gently to combine. Sprinkle the cheese over the quinoa mixture; cover and let stand until the cheese is melted, about 10 minutes. Divide the mixture among 6 bowls; top evenly with the avocado.
  • Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onions, bell pepper, garlic, cumin, and chile powder; cook uncovered, stirring often, 1 minute. Stir in the black beans, tomatoes, water, corn, quinoa, and salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the quinoa is tender and the liquid is almost absorbed, about 5 hours. In Step 2, gently stir in the cilantro. Turn off the cooker. Sprinkle the cheese over the quinoa mixture; replace the lid, and let stand until the cheese melts, about 10 minutes. Finish Step 2.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 364 calories; 16 g fat(5 g sat); 10 g fiber; 44 g carbohydrates; 15 g protein; 7 g sugars; 0 g added sugars; 536 mg sodium;
  • Carbohydrate Servings: 3

Reviews 1

October 29, 2019
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By: Jessica Ball
easy and delicious!
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