Mexican Crockpot Quinoa

1. Spray slow cooker with cooking spray and place uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion, cumin, garlic, salt, pepper and adobo sauce inside, stirring until well combined.
2. Pour in vegetable broth, stir well, and cover pot. Cook on high for 3–4 hours. Mine was perfect at 3 hours, so check it and make sure quinoa isn’t burning.
3. Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.

Note: I preferred the quinoa with 1 ½ tablespoons of adobo sauce, because I like a little bit of kick. If you’re very sensitive to spice, I would go with 1 tablespoon.