Hearty Slow Cooker Quinoa and Black Bean Casserole: A Perfect Weeknight Meal
This delightful slow cooker casserole combines the rich flavors of quinoa, black beans, and vibrant vegetables in a wholesome dish that's both satisfying and nutritious.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups quinoa rinsed and drained
- 2 cups vegetable broth low sodium
- 15 oz black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 medium bell pepper diced
- 1 small onion chopped
- 2 teaspoons cumin ground
- 1 teaspoon chili powder or to taste
- 0.5 cup shredded cheddar cheese
- 0.25 cup fresh cilantro chopped, for garnish
Instructions
Preparation Steps
- Rinse the quinoa under cold water until the water runs clear.
- In a 6-quart slow cooker, combine the rinsed quinoa, vegetable broth, black beans, corn, bell pepper, onion, cumin, and chili powder.
- Mix all ingredients well to ensure even seasoning.
- Cover and cook on low for 3-4 hours until the quinoa is fully cooked and the flavors are blended.
- Before serving, sprinkle cheddar cheese on top and garnish with fresh cilantro.
Notes
Enjoy this dish with a side of avocado or a light green salad. Store leftovers in the refrigerator for up to 3 days. Adjust spice level to your preference by adding more chili powder.