Slow-Cooker Southwestern Quinoa

Slow-Cooker Southwestern Quinoa

For a change from rice side dishes, try slow-cooked quinoa with spicy beans and roasted peppers to add southwestern flavor to your meal.

Prep Time

10

Minutes

Total Time

2:50

Hrs:Mins

Makes

8

servings

1
tablespoon vegetable oil
2
large onions, chopped (2 cups)
1 1/2
cups uncooked quinoa, rinsed, well drained
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
3
cups Progresso® chicken broth (from 32-oz carton)
1
can (15 oz) spicy chili beans, undrained
1
jar (7 oz) roasted red bell peppers, drained, chopped (3/4 cup)
1/4
cup chopped fresh cilantro
  1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until translucent.
  2. Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix onions, quinoa, salt, oregano, broth and beans.
  3. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours 30 minutes.
  4. With large fork, gently stir roasted peppers into mixture in slow cooker. Cover; cook 10 minutes longer or until thoroughly heated. Stir in cilantro.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute sun-dried tomatoes for the roasted red bell peppers. Choose sun-dried tomatoes in oil and herbs for even more flavor. Drain and chop enough to get 3/4 cup. Any leftover oil from the tomatoes can be the start to a tasty salad dressing. Simply follow a recipe for a vinaigrette, using the leftover oil for the oil called for in the recipe.

Nutrition Information:

1 Serving (1 Serving (About 3/4 Cup))
  • Calories 220
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 920mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 5g,
    • Sugars 7g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.