Slow Cooker Mexican Quinoa and Black Beans

Source:  365 Days of Slow Cooking

Makes 6 servings
Ideal slow cooker size: 3 quart
Cooking time: 2 hours

Ingredients:

• 1 or 2 (14 oz) cans of black beans, rinsed and drained
• 3/4 cup uncooked quinoa  (can also use brown rice)
• 1 1/2 cups water
• 3/4 cup salsa
• 1 bay leaf
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp garlic
• Salt and pepper
• Lime juice
• Avocado slices
• (I also use sour cream as a topping)

Directions:

1. Add beans, quinoa, water, salsa, bay leaf, cumin, salt and garlic to the slow cooker.
2. Cover and cook on HIGH for about 2 hours.
3. Remove lid and fluff quinoa with a fork.  Remove the bay leaf.
4. Add in fresh lime juice to taste and salt and pepper to taste.
5. Serve topped with sliced avocado (and sour cream).

Comments:  This is my new favorite summer food!  It's healthy, vegetarian, but with the quinoa and beans, it has plenty of protein.  Plus, it's SO easy since it uses the CrockPot.  I've never used quinoa in a recipe before, but I love it!  It could be a great side dish (a good alternative to Mexican rice), but I like it all on its own.