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Slow Cooker Tomatillo Quinoa and Black Beans

  • Course: Side Dish

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  • 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


Step 1

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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