toppings: sliced avocado, diced tomato, cilantro, lime, green onions
Instructions
In a separate saute pan over medium heat, saute the onion and pepper for 3-5 minutes until tender. Add the garlic and saute for 30 seconds until fragrant. Be careful not to burn the garlic.
Add everything except the cheese (and toppings) to the Crock Pot and mix. Turn to high and cook for 2 hours and 45 minutes to 3 hours and 15 minutes. Cook just until the quinoa is tender.
Fluff the quinoa and then smooth back out the top. Sprinkle with cheese and put the lid back on just until the cheese melts.
Serve with any of the toppings!
Notes
The chipotle in adobo sauce can be spicy so use cautiously. If you can handle the heat add an additional tablespoon or two of the smoky sauce!