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Slow Cooker Enchilada Quinoa Recipe

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This recipe for Slow Cooker Enchilada Quinoa, by , is from Kobayashi Fit , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Genessis Kobayashi

Category:
Category:

Ingredients:  
Ingredients:  
Canola Cooking Spray (0 calories)
1 1/4 cups chopped yellow onion
1 1/4 cups chopped red bell pepper
1 lime
3 cloves garlic , minced
1 1/2 cups dry quinoa
2 1/4 cups vegetable broth
1 chopped tomato
1 can tomato sauce
2 tbsp chili powder
1 1/2 tsp ground cumin
Salt and black pepper , to taste
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 1/2 cups frozen corn
1 1/2 cups Mexican blend cheese
Diced cilantro and avocado

Directions:
Directions:
Step 1: Spray canola cooking spray in a skillet over medium-high heat.
Step 2: Add onion and bell pepper and saute 3 minutes. Add garlic and saute for 30 seconds more. Pour mixture into a slow cooker.
Step 3: Stir in quinoa, vegetable broth, tomatoes, tomato sauce, chili powder and cumin and season with salt and pepper to taste.
Step 4: Cover and cook on HIGH heat about 3 hours and make sure it does not dry out or get soggy.
Step 5: Add corn, black beans and pinto beans and toss mixture.
Step 6: Top and sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 - 15 minutes longer.
Step 7: Add toppings of diced cilantro and avocado

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours and 30 minutes

 

 

 

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