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Slow-Cooker Southwestern Quinoa

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By Betty Crocker Kitchens
Updated Mar 17, 2014
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For a change from rice side dishes, try slow-cooked quinoa with spicy beans and roasted peppers to add southwestern flavor to your meal.

Slow-Cooker Southwestern Quinoa

  • Prep Time 10 min
  • Total 2 hr 50 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 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
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until translucent.
  • Step 
    2
    Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix onions, quinoa, salt, oregano, broth and beans.
  • Step 
    3
    Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours 30 minutes.
  • Step 
    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.

Nutrition

220 Calories
5g Total Fat
9g Protein
35g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving (About 3/4 Cup)
Calories
220
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
920mg
38%
Potassium
600mg
17%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
22%
Sugars
7g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
15%
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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