Tex-Mex Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker quinoa casserole loaded with black beans, corn, peppers, and bold Tex-Mex spices. Topped with cheese, cilantro, and lime for a nutritious and flavorful vegetarian dinner.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- Cooking spray
- 1-1/2 cups white quinoa (rinsed)
- 1 large bell pepper (finely diced (I use red))
- 1 poblano pepper (finely diced (or use a green pepper))
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (14.5-ounce) can fire-roasted diced tomatoes (undrained)
- 1 cup frozen corn
- 1 teaspoon minced garlic (2 cloves)
- 1/2 cup yellow onion (finely diced)
- 2 tablespoons ground chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper
- 3 cups chicken broth (or vegetable broth; use vegetable broth to make this a vegetarian recipe)
- 1/4 cup cilantro (finely diced)
- 1 lime
- 1-1/2 cups freshly shredded pepper Jack cheese (shredded)
- Toppings as desired (see note 1)
At a glance
PER SERVING · TIME 170M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h 30m
- Sodium
- 1148mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 812mg
- Calcium
- 300mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.