Slow Cooker Southwestern Quinoa

2 15-oz. cans no-salt-added fire-roasted tomatoes, undrained

1 15-oz. can no-salt-added black beans, drained and rinsed

2 4.5-oz. cans chopped green chiles, undrained  

2 c. uncooked tri-colored quinoa, rinsed and drained

1 c. frozen corn kernels

1 T. chili powder

1 t. ground cumin

1/2 t. kosher salt

1/2 t. black pepper

3 c. unsalted vegetable stock, divided

2 oz. (1/2 c.) grated Monterey Jack cheese 

1 avocado, sliced

1 c. diced tomato

Fresh cilantro

Lime wedges

Stir together fire-roasted tomatoes, beans, chiles, quinoa, corn, chili powder, cumin, salt, pepper, and 2-1/2 c. vegetable stock in a 6-qt. slow cooker. Cover and cook on LOW until liquid is absorbed and quinoa is tender, about 3-1/2 hours. 

Stir in cheese and remaining 1/2 c. vegetable stock. 

To serve, spoon quinoa mixture into shallow bowls and top with avocado, diced tomato, and cilantro. Serve with lime wedges.

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 30.