Monday, July 8, 2013

Slow Cooker Mexican Quinoa and Black Beans from 365 Days of Slow Cooking

Quinoa and Black Beans, cooked in the slow cooker with Mexican Seasonings.

Slow Cooker Mexican Quinoa and Black Beans [from 365 Days of Slow Cooking featured on SlowCookerFromScratch.com
 (Photo from 365 Days of Slow Cooking.)

Although I'm a big fan of cooking rice in the slow cooker, I haven't tried using it for quinoa, so when I saw this recipe for Slow Cooker Mexican Quinoa and Black Beans from 365 Days of Slow Cooking, I was intrigued with the idea.  Then I realized how perfect this was for our Slow Cooker Summer Dinners, as well as being a wonderful idea for Meatless Monday and I liked Karen's idea even more.  Quinoa is a high-protein seed with a slightly nutty flavor that's cooked as a grain; pronounced "keen-wah."  

Get the complete recipe for Slow Cooker Mexican Quinoa and Black Beans from 365 Days of Slow Cooking.   

More Ideas with Grains and Beans in the Slow Cooker:
Barley and Lentil Pilaf with Mushrooms and Spinach from The Perfect Pantry
Chana Dal with Spinach from Everyday Maven
Chole (Indian Spiced Chickpea Stew) from Letter Blocks Say What
Rice with Dried Mushrooms, Herbs, and Parmesan from Kalyn's Kitchen
Spicy Black Beans and Tomatoes from Budget Bytes  

6 comments:

  1. New to me, too! I've made quinoa in my rice cooker, but now I've got to try it in the slow cooker. Thanks for the inspiration.

    ReplyDelete
  2. Lydia, I'm completely intrigued by this.

    ReplyDelete
  3. I made this over the weekend because I had everything on hand except the avocado and salsa, and it turned out great. I was tempted to swap out the salsa for a can of Rotel in the pantry, but went ahead and got the fresh. Will try the Rotel next time!

    ReplyDelete
  4. Kate, so glad to hear you enjoyed it!

    ReplyDelete
  5. Thanks for featuring this recipe! It is one of my faves lately!

    ReplyDelete
  6. Karen, my pleasure. Love this recipe!

    ReplyDelete

Thanks for taking the time to comment on Slow Cooker from Scratch. I try to answer general questions, but questions about recipes should be left on the the blog that is the original source of the recipe.

Comments are not published until I approve them , so thanks for your patience. Sometimes I'm posting comments by iPhone, so I can't always reply to every one, but I do read each and every comment!

Bloggers are always encouraged to make their comment signature a link to their blog, but comments with links inserted in the text will not be published.

Blogging tips