Slow Cooker Mexican Quinoa & Rice
Ingredients
The base
-
1
cup
quick cooking brown rice
-
1
cup
quinoa, rinsed
The flavorings
-
1
tablespoon
olive oil
-
1
teaspoon
sea salt
-
1
teaspoon
chili powder
-
¼
cup
tomato paste
-
3
cloves
garlic, minced
The liquid
Instructions
- 1. Spray the slow cooker with vegetable spray.
- 2. Add the rice, quinoa, olive oil, salt, and chili powder to the slow cooker.
- 3. In a saucepan, bring the vegetable broth to a simmer.
- 4. Whisk in the tomato paste and garlic, then pour over the quinoa and rice in the slow cooker.
- 5. Cover and cook on low for 2 hours.
- 6. Remove the lid and place a clean towel over the slow cooker, then replace the lid and let it sit for 5 to 10 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
147
Total fat
3g
Total carbohydrates
25g
Total protein
4g
Sodium
655mg
Cholesterol
0mg
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