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Friday, August 15, 2014
Slow Cooker Quinoa Tex Mex
This has been a week for slow cooker meals. So many slow cooker meals. It's been frustratingly humid, and I haven't wanted to turn on the oven or the stove for fear of warming up our house more than it already is. My slow cooker has been a lifesaver!
Here's one of the many new recipes I tried this week. Slow Cooker Quinoa Tex Mex.
I wasn't sure about rinsing the quinoa - thinking about it falling through the colander, so I used a mesh strainer, and that worked wonderfully.
This dish took longer to make than I expected. The blog said it would take anywhere from 3-6 hrs (how's that for a range?), and it seemed to take about 5 hours for the quinoa to soak up all the liquid.
I added ground beef, but this could easily be a tasty vegetarian dish. I did not have any green onions or mozzarella cheese. So, instead I used colby jack cheese and just left out the green onions. I wasn't able to get a picture of it as soon as it was done, because I had rehearsal for a musical that I'm a part of, so I took it to my mom's to finish cooking after I added the cheese.
The consensus was that this dish was tasty, although needed a little more salt. It wasn't quite as quick as I would've liked, but it still turned out really tasty. My mom put the food into a tortillas shell and I am looking forward to trying it that way my ownself.
This is a keeper recipe that we will certainly be making again.