Quinoa and Black Beans

*10 Ing. or Fewer *Gluten-Free *Vegetarian *Vegan
Makes 6–8 servings
Prep. Time: 15–20 minutes Cooking Time: 2–3 hours Ideal slow-cooker size: 4-qt.
Needed at Time of Preparation:
1 medium onion, chopped
3 cloves garlic, chopped
1 red bell pepper, chopped
1½ cups vegetable broth *make sure yours is gluten-free to keep this recipe gluten-free
1 tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. salt
¼ tsp. coarsely ground black pepper
1 cup fresh, frozen, or drained canned corn
2 15-oz. cans black beans, rinsed and drained
Preparation Instructions:

  1. Add all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 6–8 servings
    Cooking Time: 2–3 hours Ideal slow-cooker size: 4-qt.
    Needed at time of Cooking/Serving:
    ¾ cup uncooked quinoa
    ½ cup fresh cilantro, chopped


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of bag into the crock.
  4. Cover. Cook on Low 2 hours, or until veggies are as tender as you like.
  5. Stir in quinoa. Cover and continue cooking on Low 20–30 more minutes, or until quinoa is tender.
  6. Just before serving, stir in cilantro.

Add Comment