Southwest Quinoa
Category: dinner
Ingredients
- 15 oz can black beans, drained and rinsed
- 15 oz can yellow corn, drained and rinsed
- 2 15 oz cans red enchilada sauce
- 15 oz can fire roasted tomatoes and green chiles, diced
- 1 cup uncooked quinoa
- 1/2 cup water
- 4 oz cream cheese (lite or fat-free ok)
- 1 t salt
- 1 t cumin
- 1 t garlic powder
- 1/4 t black pepper
- 1 cup shredded cheese, Mexican style (garnish)
- 1 avocado (garnish)
- Optional: add 1 lb chicken
Directions
- Cut cream cheese into small pieces and let warm.
- Add all ingredients except shredded cheese and avocado to slow cooker and stir well.
- Cook on high for 2 - 3 hours or low for 5 - 6 hour. Stir occasionally if possible. If using an Instant Pot, cook on high pressure for 30 minutes if you added chicken.
- Before serving sprinkle with cheese. Serve with sliced avocado.
Source: http://www.lecremedelacrumb.com/2014/12/slow-cooker-enchilada-quinoa.html
Tags: chicken / grain / leftovers