SLOW COOKER NEW MEXICO QUINOA ENJOY DAN:

               SLOW COOKER NEW MEXICO QUINOA by CHEF DAN:

Serves 6-8

INGREDIENTS:

4 dried hatch chilies

4 dried ancho chilis

4 garlic cloves, unpeeled

4 cups water

1 (14,5 Oz) can RO*TEL diced tomatoes

1-(15.5 Oz) can chili beans

1 (15 Oz) can black beans

1 (15 Oz) can corn

2-1/2 cups chicken broth

1 cup quinoa

2 bell peppers, thinly sliced

1(12 Oz) package fajita seasoning

1-teaspoon EACH cumin and chili powder

DIRECTIONS (PREHEAT OVEN TO 300 F)

1.   On prepared baking sheet spread chilies and garlic.

2.   Roast until softened about 5-8 minutes.

3.   Let cool slightly then tear chilies into pieces, remove stems and some seeds.

4.   In a pot bring water to a boil and add chilies and boil for 1 minutes.

5.   Remove from water reserving 1/2-cup liquid.

6.   In a blender blend chilies, garlic and RO*TEL tomatoes with reserved water.

7.   Spray slow cooker with pam, add pureed chilis mixture, and chili beans

8.   Add bell peppers, fajita seasoning, cumin and chili powder.

9.   Drain and rinse black beans and corn and add to slow cooker.

10  Rinse the quinoa and with water, cover with lid and cook on high for about-3 about hours, siring occasionally just so quinoa dose not stick to the bottom.

11  Add cheese and serve.

ENJOY DAN:                                                                  FOOD FOR THE SOUL!!