Mexican Quinoa in the Slow Cooker
 
 
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Ingredients
  • 1.5 pounds of butternut squash peeled and diced (equivalent to 4 cups)
  • 1 cup frozen corn
  • 1 can (15.25 ounces) black beans
  • 1 cup quinoa, rinsed and uncooked
  • 1 teaspoon minced garlic
  • 1 can (14.5 ounces) fire-roasted petite diced tomatoes
  • 1 jalapeno pepper, diced
  • 2 cans (19 oz each) mild red enchilada sauce
  • 1 cup vegetable or chicken broth (I use bullion cubes to make mine)
  • 1 packet of taco seasoning
Instructions
  1. Peel and dice the butternut squash and dice the jalapeño pepper. Rinse the black beans and the quinoa. Add all ingredients to the slow cooker and stir.
  2. Cook on low 6-8 hours.
Recipe by Couponing to Disney at https://www.couponingtodisney.com/mexican-quinoa-in-the-slow-cooker/