This also sounds delicious! Pamela Fairchild <[email protected]>
-----Original Message----- From: gail johnson via Cookinginthedark <[email protected]> Sent: Wednesday, March 28, 2018 6:18 AM To: [email protected] Cc: gail johnson <[email protected]> Subject: [CnD] Mexican quinoa bowl for Crockpot from: crockpot.com Mexican quinoa bowl Servings 5 Prep Time 15 Minutes Cook Time Hearty and zesty with a little bit of spice, this healthy Tex Mex quinoa bowl could serve as a great alternative to your next Taco Tuesday night. Ingredients • 1 cup of dry quinoa, rinsed • 1 (15 ounce) can of black beans, rinsed and drained • 1 (15 ounce) can of fire roasted diced tomatoes with green chilies • 6-8 small red and orange peppers, diced • 1 zucchini, diced • 1 package of mild taco seasoning • 1/4 teaspoon of garlic powder • 2 cups of filtered water • 1 cup sweet corn, frozen • Cilantro, chopped for garnish • Avocado, optional for garnish • Shredded cheese, optional for garnish Instructions 1. Place quinoa, black beans, tomatoes, peppers and zucchini to the bottom of your 4.5-quart slow cooker. 2. Add taco seasoning, garlic powder and water and mix gently. 3. Cover and cook on low for 6 to 8 hours. 4. With 30 minutes remaining, add corn. 5. Serve in bowls and garnish with cilantro, avocado and shredded cheese. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
