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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Genessis Kobayashi


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

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:
Preparation Time:
Preparation Time:
3 hours and 30 minutes




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