Slow Cooker Mexican Quinoa

Recipe Source: Fit Foodie Finds

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Ingredients 

Serving size:
6 servings

Nutritional Information:

Calories: 342
Sugar: 13
Fat: 3
Carbs: 57
Fiber: 12
Protein: 16

• 1 cup uncooked white quinoa

• 2 large sweet potatoes, peeled and diced

• 1 15-oz. can black beans, drained and rinsed

• 1 15-oz. can whole kernel corn, drained and rinsed

• 1 28-oz. can crushed tomatoes

• 1 4-oz. can green chiles

• 2 cups vegetable broth (or any kind of broth)

• 1/2 large red onion, finely diced

• 3 tablespoons taco seasoning

• 1 tablespoon sriracha

• 2 teaspoons maple syrup

Optional Topping

• fresh cilantro

• yogurt, dairy-free if necessary

• sliced avocado

• smoked paprika

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Instructions

1. Begin by spraying your slow cooker with non-stick cooking spray.

2. Then, place all of the ingredients into your slow cooker and mix until combined.

3. Cover and cook on high for 3-4 hours or on low for 6-8 hours (or until the quinoa is fully cooked and the sweet potatoes are at the desired texture).

4. Occasionally stir all of the ingredients together every hour.

5. When the quinoa is cooked and the sweet potatoes are soft, uncover the slow cooker.

6. Serve the sweet potato Mexican quinoa with the optional toppings and enjoy!

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