- 1 cup quinoa uncooked
- 3/4 cup celery chopped
- 1/4 cup yellow onion chopped
- 1 jalapeno de-seeded and chopped
- 4 cloves garlic minced
- 2 4.5-ounce cans diced green chiles
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 cup frozen corn
- 4 cups vegan chicken-style broth
- 2 tablespoons lime juice
- 1 tablespoon ground cumin
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1/4 cup cilantro chopped, for garnish
Into a 6-quart slow cooker, add all ingredients.
Cover and cook on low for 6 hours or on high for 3 hours.
Adjust seasoning to taste, garnish with cilantro, and serve hot.
Serving: 6g | Calories: 146kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 638mg | Potassium: 327mg | Fiber: 3g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg