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Quinoa and Black Bean Casserole
Quinoa and black bean casserole is a nutritious and delicious vegetarian dish that's easy to make in a crockpot. Simply combine cooked quinoa, black beans, vegetables, spices, and cheese in the crockpot and cook on low for 3-4 hours. Top with your favorite toppings and enjoy a hearty and flavorful meal that's perfect for camping.
Ingredients
- 1 Cup Quinoa, Uncooked
- 1 Cup Frozen corn
- 2/3 Cup Reduced Sodium Chickpeas, Drained and rinsed
- 1/2 Cup Black Beans, Drained and rinsed
- 1 Cup Red Pepper, Chopped
- 1 Cup Roma Tomato, Chopped,
- 1/2 Cup Onion, Roughly chopped
- 1/2 Tbsp Cumin
- 1 Tbsp Garlic, minced
- 1/4 tsp Salt
- 1-1 1/2 Tbsp sauce from a can of chipotle peppers in adobo sauce
- 2 Cups Reduced Sodium Vegetable Broth
- Shredded Cheddar Cheese, For garnish (optional)
- Fresh Cilantro, For garnish
Instructions
Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.
Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn’t burning.
Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 385Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 541mgCarbohydrates 65gFiber 11gSugar 10gProtein 16g
