• 3 tsp oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes with green chiles {Rotel or similar}
  • 1 tsp cumin
  • 1?2 tsp chile powder
  • 1 lb beef, cubed into small bite size pieces (I used beef tenderloin)
  • 32 oz beef broth
  • 1 carrot, peeled and sliced
  • 1?2 red bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 1?2 cup quinoa, rinsed and dried
  • scallions
  • salt and pepper to taste
  1. Heat oil in pan over medium heat. Add onion and garlic. Saute for 2-3 minutes. Add cumin, chile
  2. powder, salt and pepper. Saute for one minute. Remove from heat.
  3. In bowl of slow cooker, add beef pieces. Top with carrots, bell peppers and potatoes. Add diced tomatoes and beef broth. Cook on low for 5 hours. Add quinoa and and cook for an additional
  4. hour. Serve topped with chopped scallions.
Recipe by The Home and Travel Cafe at