Mexican Crockpot Quinoa

• 1 cup Quinoa, Uncooked
• 1 cup Frozen Corn
• 23 cups Reduced Sodium Chickpeas, Drained And Rinsed
• 1/2 cups Black Beans, Drained And Rinsed
• 1 cup Red Pepper Chopped
• 1 cup Roma Tomatoes, Chopped
• 1/2 cups Onion, Roughly Chopped
• 1/2 Tablespoons Ground Cumin
• 1 Tablespoon Garlic, Minced
• 1/4 teaspoons Salt
• Pinch Of Pepper
• 1- 1/2 Tablespoon Adobo Sauce From Canned Chipotle Peppers In Adobo Sauce
• 2 cups Reduced Sodium Vegetable Broth
• Grated Cheddar, For Garnish
• Chopped Cilantro, For Garnish

1. 1.
2. Spray slow cooker with cooking spray and place uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion, cumin, garlic, salt, pepper and adobo sauce inside, stirring until well combined.
3. 2.
4. Pour in vegetable broth, stir well, and cover pot.
5. Cook on high for 34 hours.
6. Mine was perfect at 3 hours, so check it and make sure quinoa isnt burning.
7. 3.
8. Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.
9. Note: I preferred the quinoa with 1 1/2 tablespoons of adobo sauce, because I like a little bit of kick.
10. If youre very sensitive to spice, I would go with 1 tablespoon.

quinoa, chickpeas, black beans, red pepper, tomatoes, onion, ground cumin, garlic, salt, pepper, adobo sauce, vegetable broth, cheddar, cilantro

Taken from tastykitchen.com/recipes/main-courses/mexican-crockpot-quinoa/ (may not work)