When it is too hot outside, I avoid turning on my oven at all costs. I try to make most meals in our slow-cooker, BBQ or just do cold, “no-cook” meals. Our oven heats up our house way too much, so I hate to add more heat to our house when it is already 95+ degrees outside!
Lately, I’ve been on a slow-cooker kick, experimenting with all kinds of creations, and one that has been a family favorite is my Slow-Cooker Cheesy Quinoa Casserole. As my husband said, “It’s comfort food for Summer!” The ooey gooey cheese adds just the right richness to the black beans, quinoa and corn mixture to make you feel perfectly satisfied. I love to top our casserole with a dollop of Greek yogurt (or sour cream), salsa and some avocado for some added zip. You can make this dish as a one-pot meal, or add a green salad, which is what I usually do.
- 1 cup cooked quinoa
- 1 onion (diced)
- 1 red bell pepper (diced)
- 1 can black beans (low sodium)
- 1 can corn
- 1 can chopped tomatoes
- 1/2 bunch cilantro (diced)
- 1/2 cup mozzarella cheese (shredded)
- 3/4 cup sharp cheddar cheese
- 1/4 cup cotija cheese (crumbled)
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp oregano
- 2 tsp freshly cracked black pepper
- 2 tsp garlic powder
- 2 Tbsp your favorite hot sauce
- Grease your slow-cooker/crock pot with a little bit of olive oil or spray with non-stick cooking spray.
- Mix all ingredients together (except for 1/4 cheddar cheese) in a large bowl.
- Pour into your slow-cooker/crock pot.
- Top with the rest of the cheddar cheese and cook on high for 2 1/2 hours or low for 4 hours.
- Scoop out and top with sour cream, fresh salsa and avocado. Enjoy!
What is your favorite slow-cooker recipe?
Do you tend to avoid your oven during the Summer months?