Slow Cooker Enchilada Quinoa
Slow Cooker Enchilada Quinoa

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, slow cooker enchilada quinoa. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. How to make slow cooker quinoa enchilada casserole. Pour all ingredients except cheese and toppings into the slow cooker. Serve topped with avocado, sour cream, cilantro, and a squeeze of lime juice.

Slow Cooker Enchilada Quinoa is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Slow Cooker Enchilada Quinoa is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook slow cooker enchilada quinoa using 17 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker Enchilada Quinoa:
  1. Make ready 15 oz can black beans, drained and rinsed
  2. Prepare 15 oz can yellow corn, drained and rinsed
  3. Make ready 30 oz can (2 cans) of mild or medium red enchilada sauce, divided
  4. Get 15 oz can of diced fire roasted tomatoes and green chiles
  5. Make ready 1 cup un-cooked quinoa
  6. Get 1/2 cup water or chicken stock
  7. Take 4 oz cream cheese (light or fat free is okay)
  8. Make ready 1 tsp cumin
  9. Prepare 1 tsp garlic powder
  10. Get salt and pepper
  11. Get 1 cup shredded Mexican style cheese
  12. Make ready 1 lb browned ground beef, drained (optional)
  13. Get Optional Toppings
  14. Make ready 1 sour cream
  15. Prepare 1 diced avocado
  16. Take 1 diced tomatoes
  17. Make ready 1 chopped cilantro

Slow Cooker Enchilada Quinoa (Dairy-Free, Gluten-Free) A simple drop, stir, cover, and go recipe; Slow Cooker Enchilada Quinoa (Dairy-Free, Gluten-Free) is so easy to prepare, tastes amazing, and packs well for lunch the next day. It's filling, serves lots of leftover and is bursting with flavour! Heat canola oil in a skillet over medium-high heat. Pour mixture into a slow cooker.

Steps to make Slow Cooker Enchilada Quinoa:
  1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water (or stock), cream cheese, salt and pepper to the slow cooker. Stir everything together. If you wanted a meated version, add your cooked ground beef (or pork, chicken, turkey) now. - - https://cookpad.com/us/recipes/350354-how-to-cook-quinoa
  2. Pour remaining can of enchilada sauce on top, then sprinkle with shredded cheese. Cover and cook 4-5 hours on high or 5-7 hours on low.
  3. Uncover, top with favorite toppings (suggested tomatoes, avocados, sour cream, and chopped cilantro) and serve.

Heat canola oil in a skillet over medium-high heat. Pour mixture into a slow cooker. In a large skillet, cook the ground chicken until no pink remains. Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Then dump in the rinsed quinoa, rinsed /drained black beans, frozen or fresh corn, petite diced tomatoes (do the fire roasted, yum!), chopped butternut squash, enchilada sauce, taco seasoning mix, and water; then STIR.

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