This is a great recipe to try for summer. You can vary the vegetables too if you don’t like tomatoes or aren’t a fan of corn.  I like that this could be eaten warm or cold so great for leftovers the next day (if you have any).  My family is trying to eat a little more healthy and we have gone dairy free/soy free so trying new things. Serve this as a main course or as a side, we ate it as an entree. Yes you can enjoy a healthy warm summer salad from the crock-pot!

Crock-Pot Quinoa Salad

Prep Time: 30 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 6 hours

Yield: 5 Servings

Serving Size: 1 Cup

Crock-Pot Quinoa Salad

Ingredients

1 Cup Quinoa (Red or White)
1/2 Cup Water
1 Cup Corn (Frozen, Canned or Fresh)
1/2 Cup Chopped Tomatoes
1 Avacodo Cut Up
1 Small White Onion, Chopped
1 Lime
15 Ounce Can Black Beans, Rinsed and Drained
1/4 Cup Extra Virgin Olive Oil Plus 1 Tablespoon
Cilantro
Pepper
Salt
1 Tablespoon Garlic Powder or Minced Garlic

Instructions

  1. Add quinoa to crock-pot with water.
  2. Add corn on top.
  3. Cook for 4-5 hours on low.
  4. Add beans, tomato, avocado, onion and 1 tablespoon olive oil.
  5. Stir and cook for an additional 1/2 hour to one hour or until quinoa is cooked.*
  6. Meanwhile, in a small bowl or blender mix 1/4 cup olive oil, juice from the lime, garlic, cilantro, salt and pepper to make dressing.
  7. When quinoa is cooked serve warm or chilled and drizzle dressing on top.

Notes

*Quinoa is cooked when the little white thread has sprouted out of the seed. It will still have a little crunch.

Dressing may separate upon standing, just re-mix with a fork or whisk. You don’t need alot of it to flavor this salad.

http://crockpotladies.com/crockpot-quinoa-salad/

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