1 package of chicken Andouille sausage (4 small links), quartered
1 lb of thin chicken breasts, cubed
3 bell peppers, chopped (I used red, orange and green)
1 yellow onion, roughly chopped
1 ½ cups of uncooked tri-colored quinoa
2 jalapeños, minced
5 garlic cloves, minced
3 ½ tablespoons of Cajun seasoning (homemade or store bought)
Serve with chopped cilantro and extra jalapeno slices!
Place all ingredients into slow cooker and turn on high for 4 hours or low for 8 hours. Stir half way through cooking and uncover for 20 minutes before serving. Serve with freshly chopped cilantro and extra jalapeno slices!