Looking for a nutritious and flavourful meal option? Dive into the world of the Spicy Quinoa and Vegetable Bowl. Packed with essential nutrients and a burst of flavours, this dish is a must-try for anyone looking to elevate their culinary experience.
Kitchen Must Have: Hamilton Beach Slow Cooker
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 tinned tomatoes
- 114g feta cheese, crumbled
- 2 avocados, pitted, peeled, and diced
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
Directions
- In slow cooker pot layer all ingredients in order listed, except for feta cheese, avocado, cilantro, and lime wedges.
- Place slow cooker pot on slow cooker base. Cover slow cooker and cook on HIGH for 2 ½ to 2 ¾ hours. Not recommended for LOW.
- Stir before serving. Serve topped with feta 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.