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By Mindy Woods

This easy super healthy and delicious slow cooker recipe is sure to be a family favorite! Serve with baked crunchy tortilla chips on the side to complete the dinner time magic.Serves 4-6 Prep Time: 15 minutes Cook Time: 3 hours on high or 5-6 hours on low.

+ Ingredients

1 cup uncooked quinoa, rinsed and drained
1/2 cup vegetable stock
2 cloves garlic, finely chopped
1 red onion, diced
1 red capsicum, seeds removed, diced
1 tbsp tomato paste
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cans diced tomatoes
2 -4 heaped tablespoons pickled Jalapeños
1 cup corn frozen kernels
Juice of 1 lime
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon chilli powder
1/3 bunch coriander, chopped
Salt and black pepper, to taste
1 avocado diced
2 limes cut into wedges
1 tomato, diced

Fresh coriander

+ Method

Combine the quinoa, stock, onion, garlic, capsicum,beans, tomato paste, tinned tomatoes, jalapeño's, corn, lime juice, cumin, coriander, chilli powder, and coriander in a slow cooker. Stir to combine. 

Season with salt and pepper, to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked.

Remove the lid and stir. Taste and adjust seasoning if necessary. 

Serve warm with desired toppings, freshly baked tortilla chips or soft shell tacos.