Slow Cooker Mexican Quinoa Casserole
This easy Slow Cooker Mexican Quinoa Casserole recipe makes a super filling Tex-Mex side dish!
(Disclosure: This recipe was created for my client, Cabot Creamery. They did not ask that I share it here on my blog and I am not being compensated to do so.)
Monday, I presented "what I do" for Career Day to 7 classes from my sons' elementary school. I was supposed to cover what a "registered dietitian does" but let's be honest... this life isn't your average RD life.
My husband's exact words on the topic when we discussed it the evening before at dinner were "I can't explain to anyone what you do. Glad you can."
Shaking My Head.
It's not that hard, really. I cook. I photograph. I blog about it. And I share it all on social media.
Oh, yeah well, then I also do about a million other things that involve contracts, lawyers, sponsorship decks, conference calls and meetings that neither you, nor a class of 3rd graders wants to hear about.
Among all these things I do, I still do the one thing I've been doing since I started my own business 10 years ago. I develop recipes for Cabot Creamery Cooperative. Cabot is my oldest client. They got me on my feet when I first started working on my own, and I've shared countless recipes with them over the years. Most, you readers never know about. But this one today was begging to be shared!
It's super easy -- a simple dump and go slow cooker recipe. (You know how I love me a good Slow Cooker Recipe) But it's also rich tasting, very filling and an awesome way to pump up the fiber in your favorite Tex-Mex inspired meal.
Head on over to Cabot's website to grab the full recipe. Enjoy!
This easy Slow Cooker Mexican Quinoa Casserole recipe via @ReganJonesRD makes a super filling Tex-Mex side dish! Tweet this
Slow Cooker Mexican Quinoa Casserole
Yield
Makes 6 servings
Ingredients
- 1 cup water
- 1 cup uncooked tricolor quinoa
- 1 cup frozen bell pepper blend
- 1 cup salsa verde
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon lime juice
- 6 ounces Cabot Pepper Jack, grated (about 1 1/2 cups)
- Garnishes: Additional chopped cilantro, Greek Yogurt and guacamole
Directions
To get complete cooking instructions please visit cabotcheese.com.
| Calories | 245 |
| Carbohydrates | 25g |
| Fiber | 2.7g |
| Sugar | 2.8g |
| Fat | 11g |
| Protein | 11.7g |
| Sodium | 803mg |
ReganJonesRD
