{Slow Cooker} Quinoa Tex Mex

chelseasmessyapron.com

Debbi Hodde

1 and ½ cups quinoa, well rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (14.5 ounces) diced tomatoes, undrained (I used Hunt's)

1 can (15.25 ounces) corn, drained and rinsed

1 cup sweet peppers, chopped

1 poblano chili pepper (~¾ cup), chopped

½ teaspoon minced garlic

½ cup yellow onion, chopped

2 tablespoons chili powder

1 and ½ teaspoons ground cumin

3 cups water (or chicken broth)

¼ cup cilantro, chopped

1 tablespoon fresh lime juice

2 to 4 tablespoons taco seasoning

1 and ½ cups mozzarella cheese, shredded

Optional: green onions, salt and pepper to taste

Directions at chelseasmessyapron.com

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