Southwestern Quinoa

1 Tbsp. vegetable oil
2 C. finely chopped onion
1 1/2 C. uncooked quinoa, rinsed and well-drained
1/2 tsp. salt, or to taste
1/2 tsp. dried oregano leaves
3 C. chicken broth
15 oz. can spicy chili beans, undrained
7 oz. jar roasted red peppers, drained and chopped
1/4 C. chopped fresh cilantro

In a 10 in. skillet, heat oil over medium heat. Add onion; cook about 5 min. stirring occasionally, until translucent.
Spray 3-4 qt. slow cooker with cooking spray. In cooker, mix onion, quinoa, salt, oregano, broth, and beans.
Cover and cook on low 2 1/2-3 1/2 hrs.
With a large fork, gently stir in peppers. Cover and cook on low 10 min longer or until heated. Stir in cilantro.