ONE PAN MEXICAN QUINOA CASSEROLE IN THE SLOW COOKER

Ingredients

• 1 cup Quinoa, Uncooked
• 1 cup Frozen Corn
• 2/3 cup Reduced Sodium Chickpeas, Drained and rinsed
• 1/2 cup Black Beans, Drained and rinsed
• 1 cup Red Pepper, Chopped, about 1 large pepper
• 1 cup Roma Tomato, Chopped, about 2 tomatoes
• 1/2 cup Onion, Roughly chopped, about 1/2 large onion
• 1/2 tablespoon Cumin
• 1 tablespoon Garlic, Minced
• 1/4 teaspoon Salt
• pinch of Black Pepper
• 1-1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce
• 2 cups Reduced Sodium Vegetable Broth
• Shredded Cheddar Cheese, For garnish
• Fresh Cilantro, For garnish