Description
Savor the effortless delicious flavors of Slow Cooker Mexican Quinoa Dip perfect for entertaining and a crowd pleaser at every gathering
Ingredients
Scale
- 1 cup of quinoa
- 1 can (15 oz) of black beans, rinsed and drained
- 1 can (15 oz) of diced tomatoes with green chilies
- 1 cup of corn (frozen or canned)
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1 tsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse quinoa under cold water and drain well.
- In the slow cooker, combine the rinsed quinoa, black beans, diced tomatoes with green chilies, corn, shredded cheese, chili powder, cumin, salt, and pepper. Stir until evenly mixed.
- Pour in 2 cups of water or vegetable broth, ensuring all ingredients are submerged.
- Cover the slow cooker and set it to low heat for 4-5 hours.
- Check if the quinoa has absorbed most of the liquid and is tender. If it’s too liquidy, let it cook uncovered for an additional 30 minutes.
- Stir in freshly chopped cilantro before serving. Transfer dip to a serving bowl and top with additional cheese, diced avocado, or sour cream as desired.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250 calories
- Sugar: 3 grams
- Fat: 10 grams
- Saturated Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 12 grams