Slow Cooker Mexican Quinoa & Rice

This Slow Cooker Mexican Quinoa & Rice is a healthy and easy vegan side dish that even the most inexperienced cook can make.

Course Side Dish

Cuisine Gluten Free, Healthy, Mexican

Prep Time 10

Cook Time 2 10

Servings

Calories 147kcal

Author Wendy Polisi

Ingredients

1 cup quick cooking brown rice
1 cup quinoa rinsed
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon chili powder
2 ½ cups vegetable broth
¼ cup tomato paste
3 cloves garlic minced

Instructions

Spray slow cooker with vegetable spray. Add rice, quinoa, olive oil, salt and chili powder.
In a saucepan, bring the vegetable broth to a simmer. (The point just before boiling.) Whisk in tomato paste and garlic and pour over quinoa and rice.
Cover and cook on low for 2 hours. Remove lid and place a clean towel over the slow cooker. Replace lid and allow to sit for 5 to 10 minutes.

Notes

Please note that the stated cooking time on the Uncle Ben's brown rice I used was 20 minutes. For brown rice that requires longer cooking you will need to start the rice first and add slightly more liquid.

Nutrition