The original recipe called for chicken but I turned this into a vegan style dish.
Sorry for the lack of pictures - it was a busy day and kids were everywhere so I didn't get any good shots.
What you need:
1 C quinoa uncooked
1 28 oz can diced tomatoes
1 14 oz can diced tomatoes with green chilies
2 cans of black beans - rinsed and drained
1 15 oz can of corn
3 C veggie broth
1 tsp garlic powder
2 tsp cumin
sprinkle of red pepper flakes
1 tsp chili powder
(That is what I used this time - but next time I am just pure leaving out the red pepper flakes!)
What to do:
1. Throw everything in the crockpot
2. Cook on low for four hours or until quinoa is fluffy
Once you are ready to serve, the options are endless. We topped ours with avocado and put it inside a whole wheat wrap. I served it up with fruit and a simple green salad. You can put it in a bowl topped with sour cream and cheese if you aren't trying to stay vegan necessarily. I have included the link for the original recipe if you are interested in trying it out with chicken or even more spice.
Even though I was upset that it was too spicy for me this time, I definitely plan to make it again. It was easy to make, easy on the wallet, and made tons of left overs.
Enjoy!
Check out our upcoming NUTRITION Challenge. This is going to be a challenge completely focused on clean eating and how to really understand the idea of moderation not deprivation! I'd love to have you join me!
Original Recipe Here
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