Ingredients
1
tablespoon vegetable oil
2
large onions, chopped (2 cups)
1 1/2
cups uncooked quinoa, rinsed, well drained
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
3
cups Progresso™ chicken broth (from 32-oz carton)
1
can (15 oz) spicy chili beans, undrained
1
jar (7 oz) roasted red bell peppers, drained, chopped (3/4 cup)
1/4
cup chopped fresh cilantro
Preparation
In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until translucent.
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix onions, quinoa, salt, oregano, broth and beans.
Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours 30 minutes.
With large fork, gently stir roasted peppers into mixture in slow cooker. Cover; cook 10 minutes longer or until thoroughly heated. Stir in cilantro.
