Ingredients:
1 tablespoon vegetable oil
2 cups chopped onions (2 large)
1 1⁄2 cups uncooked quinoa, rinsed, well drained
1⁄2 teaspoon salt
1⁄2 teaspoon dried oregano leaves
3 cups chicken broth
1 can (15 oz) spicy chili beans, undrained
1 jar (7 oz) roasted red bell peppers, drained, chopped (3⁄4 cup)
1⁄4 cup chopped fresh cilantro

Method:
1 In 10-inch skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent.

2 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onions, quinoa, salt, oregano, broth and beans.

3 Cover, cook on Low heat setting 2 hours 30 minutes to 3 hours 30 minutes.

4 With large fork, gently stir in peppers. Cover; cook on Low heat setting 10 minutes longer or until heated. Stir in cilantro.

Note and Tips:
Sun-dried tomatoes would make a nice change of pace instead of the roasted red bell peppers. Choose sun-dried tomatoes in oil and herbs for even more flavor. Drain and chop enough to get 3⁄4 cup. Any leftover oil from the tomatoes can be the start to a tasty salad dressing. Simply follow a recipe for a vinaigrette, using the oil and herbs from the tomatoes for the oil called for in the recipe.

southwestern quinoa recipe