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Slow Cooker Enchilada Quinoa Bake Recipe

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This recipe for Slow Cooker Enchilada Quinoa Bake is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cloves garlic, minced
1 1/2 c. dry quinoa
2 1/4 c. broth
1 (14.5 oz) can tomato salsa
1 (14.5 oz) can corn salsa
2 T. chili powder
1 1/2 t. ground cumin
Salt and freshly ground black pepper, to taste
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can white kidney beans, drained and rinsed
1 1/2 c. frozen corn
1 1/2 c. cheddar or monterey jack, or Mexican blend cheese

Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional).
Directions:
Directions:
Microwave garlic and onion together. Pour mixture into a slow cooker.

Stir in quinoa, broth, salsa, chili powder, and cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 2 hours 45 minutes - 3 hours 15 minutes (cook time can vary because all slow cookers cook a little differently so just keep an eye on it near the end to make sure it's neither getting soggy or drying out near the edges).

Add corn, black beans and pinto beans and toss mixture. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer. Serve warm with desired toppings.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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