Thursday, 3 March 2016

Crockpot Enchilada Quinoa

I love my Crock-pot.
I love quinoa.
I love Mexican.
So, seriously, being able to combine all of these components into one meal was a serious win!
Plus, it's just so simple to throw together!
And, as if you didn't need another reason to love this meal,
It's also gluten free!
And cheap! (No meat in this one!)
And super, de-duper delicious!
(Ok, that was three more reasons to love this meal! But who's counting?)
My entire family loved it.
This Crock-pot Enchilada Quinoa will definitely warrant a do-over!
I hope you enjoy it as much as we do!
  • 1 cup Quinoa
  • ½ cup water
  • 1 - 15 oz Can of Black Beans, drained and rinsed
  • 1 - 15 oz Can of Corn, drained
  • 2 - 15 oz Cans of diced tomatoes
  • 1 - 15 oz Can of Enchilada Sauce
  1. Place all of the ingredients in your Crock-pot.
  2. Cover and cook on high for 4-5 hours or low for 8 hours.
  3. Top with shredded cheese, cilantro, and chopped green onions.
  4. Enjoy!
Click here, for a link to see pics of this recipe!
(Once I make this recipe again, I will snap a pic of it and get it on the blog for viewing pleasure!)