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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
2 h, 30 m
Diets
A healthy and nutritious protein-packed vegetarian meal with quinoa and black beans cooked in a slow cooker.
1 and 1/2 cups Pereg Quinoa, rinsed
1 red pepper, diced
1 jalapeño pepper, diced
1 onion, chopped
1 15-ounce can black beans, rinsed
1 15-ounce can Gefen Corn
2 tablespoons chili powder
2 teaspoons garlic, minced or 2 cubes Gefen Frozen Garlic
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups water or broth, such as Manischewitz Vegetable Broth
1 and 1/2 cups Tuscanini Tomato Sauce
1 bunch parsley, cleaned and chopped
squeeze of lime juice
1 avocado, cut long
Spray slow cooker with cooking spray. Add all ingredients to slow cooker. Mix to combine.
Cover and set slow cooker to high. Cook for two to four hours, or until quinoa is cooked. Check occasionally to mix and make sure quinoa isn’t sticking to bottom or sides. Add a little water if it seems dry when you mix it.
Serve with toppings, if desired.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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Wondering if this can be made in an Instant Pot?
I’ve never tried it but it seems like it should work great there!