Slow Cooker Tomatillo Quinoa and Black Beans
- Course: Side Dish
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Ingredients
- For the Quinoa:
- ¾ cup uncooked quinoa, rinsed
- 1 ½ cups water
- ¾ cup Tomatillo salsa (see recipe below)
- 1 bay leaf
- 1 tsp cumin
- 1 tsp salt
- 1 tsp garlic powder
- 1 (14 oz) can black beans, rinsed and drained
- 4 boneless, skinless chicken thighs (optional), each thigh cut into 4 pieces
- Diced tomatoes and cilantro, for garnish
- For the Tomatillo Salsa:
- ½ lb tomatillos, husked, rinsed and sliced in half
- ½ cup coarsely chopped cilantro
- 1 jalapeno, seeded
- 1 garlic clove
- 2 Tbsp chopped onion
- 1 tsp kosher salt
Directions
Step 1
Quinoa:
Add quinoa, water, salsa, bay leaf, cumin, salt, garlic powder, black beans and chicken to your slow cooker that has been lined with a Reynolds® Slow Cooker Liner.
Step 2
Cover and cook on HIGH for hours or for hours on LOW.
Step 3
Dish quinoa into serving bowls and top with diced tomato and black beans.
Step 4
Remove all food and discard Reynolds® Slow Cooker Liner.
Step 5
Tomatillo Salsa:
Add all ingredients into a blender.
Step 6
Pulse several times and then blend until desired consistency.
Step 7
Season to taste with additional kosher salt, if necessary.
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