Family friendly, easy, nutritious and delicious! This slow cooker mexican quinoa bowl is the perfect meal to make any night of the week. It’s bursting with delicious healthy ingredients. All you have to do is prep all the ingredients, throw them in a slow cooker, then walk away. It’s that simple! If you’ve seen my other recipes you may realize that I’m all about simple, easy and quick meals, and this recipe is no different!
This dish is great on its own in a bowl topped with fresh avocado or guacamole or you can easily enjoy it in corn taco shells or on top of corn chips. Get creative with what you fancy. I love it just as it is with freshly chopped avo. It makes quite a large portion so you’ll easily be able to feed 5-6 people or more if you’re serving it to your little ones.
Ingredients:
2cupspumpkin, peeled & chopped in cubes
2courgettes, chopped thinly
1cupcorn
1onion, peeled & chopped
4garlic cloves, peeled & chopped
2400g can of organic black beans, drained & rinsed
1400g can of organic chopped tomatoes
1cupquinoa, rinsed
1cupvegetable or chicken broth
1tbsporegano
1tbspchilli flakes
Sea salt and pepper to taste
Method:
1
Once you’ve prepped all ingredients (as above) add all ingredients into the slow cooker pot. Stir all ingredients together until well combined.
2
Cover and cook on low for 6 hours (or high for 3-4 hours) until the quinoa is cooked.
3
Remove lid and stir everything together again. Season with any additional spices or salt and pepper if desired.
4
Grab a ladle spoon and serve food into bowls. Top with fresh avocado, guacamole or enjoy in taco shells.
Hi! I’m Natalie. I teach my clients how to take control of their own health. I help them balance their blood sugar, reduce cravings, lose weight, improve sleep, improve digestive issue, skin issues, increase their energy levels and more. I give them the tools about how to achieve this while educating, motivating and inspiring them to live their best life.
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