My crockpots are some of my favorite kitchen tools. They make my life much easier when things get a little hectic. And of course School Night Suppers are super easy with my Crocks! I love just throwing a mix of ingredients in & coming home later to a delicious smelling house and knowing dinner is just minutes away.
This meal takes very little prep work & delivers great flavor. You can prep everything the night before, refrigerate it & turn it on before you leave the house in the morning. (Don't forget!)
Cook 2 cups quinoa according to pkg. directions. Keep separate from the rest of the mix-it goes in at the end.
Add to your cold crockpot the following:
Ingredients:
1 pkg. Quorn chick'n tenders (or real chicken tenders, chopped, if you like)
2 cups frozen corn kernels
2 cups tomatoes (I used roasted cherry tomatoes since I had a ton! But canned would work great too.)
1 small can diced chilis, juice & all
2 cans black beans, drained & rinsed
1 red pepper, diced
1 medium onion, diced
1 cup 'cooking' salsa
And the usual 'taco' seasonings to your taste:
onion powder
garlic powder
paprika
cumin
ground coriander
S&P
Mix it all together & set your crockpot to low. Cook for 6-8 hours. If you start it in the afternoon (maybe you go home for lunch) you can cook on low for 3-4 hours.
When you get home, stir in some chopped cilantro, 1 lime's zest (or TrueLime) and your cooked quinoa. Replace the lid. Keep covered while you prep your garnishes, chopped scallions, lettuce, shredded cheddar, sour cream & tortilla chips.
This dish can be served as a lettuce wrap (yum), or in a bowl topped with all the delicious toppings! It also reheats really well & I'm betting it would freeze well too.
