1-1 1/2Tbspsauce from a can of chipotle peppers in adobo sauce
2Cups Reduced Sodium Vegetable Broth
Shredded Cheddar Cheese, For garnish(optional)
Fresh Cilantro, For garnish
Instructions
Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.
Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn’t burning.
Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.
Video
Notes
I preferred the quinoa with 1 ½ tablespoons of adobo sauce, because I like a little bit of kick. If you’re very sensitive to spice, I would go with one tablespoon.