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Spicy Quinoa and Vegetable Bowl

Spicy Quinoa and Vegetable Bowl

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 1 ¾ cups water
  • 1 medium red onion, diced
  • 1 small (about 6 ounces) sweet potato, peeled and small-diced  
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup corn kernels, drained if canned
  • 1 medium red bell pepper, diced
  • 1 large jalapeno pepper, seeded and small diced
  • 2 teaspoons chipotle powder  
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon coarse black pepper
  • 1 can (14.5 ounces) fire-roasted tomatoes
  • 4 ounces cotija cheese, crumbled
  • 2 avocados, pitted, peeled, and diced
  • ¼ cup chopped cilantro
  • 1 lime, cut into wedges

Directions

  1. In slow cooker crock layer all ingredients in order listed, except for cotija cheese, avocado, cilantro, and lime wedges.
  2. Place slow cooker crock on slow cooker base. Cover slow cooker and cook on HIGH for 2 ½ to 2 ¾ hours. Not recommended for LOW.  
  3. Stir before serving. Serve topped with cotija cheese, avocado, and cilantro and a squeeze of fresh lime juice.  

Serves: 4-6

Test Kitchen Tip: Rinsing the quinoa in cool water before cooking will help to get rid of the saponin, a bitter-tasting compound that coats the seeds. If you prefer a little more heat, leave the seeds in the jalapeno pepper. 

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