Ingredients:

  • 1 cup (170g) uncooked quinoa, thoroughly rinsed
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes, undrained
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn kernels
  • 1 medium (110g) red bell pepper, finely diced
  • 1/2 cup (50g) yellow onion, finely minced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) chili powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (115g) shredded pepper jack or cheddar cheese
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Rinse the quinoa in a fine mesh strainer under cold running water for 30 seconds. Note: This removes the bitter coating
  2. Add the rinsed quinoa, vegetable broth, diced tomatoes, black beans, corn, bell pepper, onion, and garlic into the slow cooker.
  3. Stir in the cumin, smoked paprika, chili powder, salt, and pepper until the spices are evenly distributed.
  4. Ensure the quinoa is fully submerged in the liquid.
  5. Cover with the lid and cook on High for 3.5 to 4 hours. Note: Alternatively, cook on Low for 7 to 8 hours
  6. Check the pot until the quinoa has absorbed the liquid and turned white with a visible spiral germ.
  7. Switch the slow cooker to the warm setting.
  8. Sprinkle the shredded cheese across the top and replace the lid for 5-10 minutes until the cheese is melted and velvety.
  9. Stir in the fresh lime juice.
  10. Garnish with chopped cilantro just before serving.