Mexican Quinoa (Gluten-Free, Dairy-Free, Sugar-Free)

This is my favourite slow cooker meal. And the slow cooker is my favourite kitchen toy. My favourite. My next post for you is: Why you need to buy a slow cooker. 

This is a recipe we make once a week. Tastes delicious, it's easy to make, and looks happy. Also great for when we have friends over, makes for a beautiful hearty dinner. 

 

Quinoa bowl Mexican style

INGREDIENTS

  • 2 cups white dry quinoa
  • 2 cups diced tomatoes (fresh tomatoes, even better)
  • 2 peppers (yellow and red)
  • 1 sweet onion
  • 1/2 cup of water
  • 1 cup corn
  • 1 cup black beans
  • salt, pepper, cumin, chilli
  • cheddar cheese (or no cheese for the dairy-free friends)

Served with

  • tons of avocado (what's going on with the avocado shortage?)
  • thinly chopped parsley/mint/coriander (you choose)
  • yoghurt
  • plenty of lime

 

DIRECTIONS

And here's why I love my slow cooker:

  1. Put in the slow-cooker the quinoa, diced tomatoes, thinly chopped peppers and onion.
  2. Add the water, salt, pepper, all the spices.
  3. Put the lid on and cook for 3h on high temperature (or 6h low).
  4. Just before the end: add the corn, beans, and cheese, and leave to cook for max 1/2h more on high.
  5. Prepare the bowls with avo, yoghurt, lime, and parsley.

NOTES

- The cooking time depends on the type of slow-cooker you have. We have a crock-pot. Check the instructions and adjust times if need to.

- Serve with tortilla wraps if you want the whole Mexican experience.


Don't forget to invite friends over to share the goodness!

Sofia

 

quinoa meal