Slow Cooker Enchilada Quinoa: An Easy & Healthy Vegetarian Recipe
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Looking for a delicious, filling, and meatless meal that’s also incredibly easy to make? Look no further than this Slow Cooker Enchilada Quinoa recipe! This recipe brings all the wonderful flavors of enchiladas directly to your slow cooker, offering a hearty and satisfying dinner with minimal effort.
Whether you’re a seasoned pro with slow cooker recipes or just starting out, this is a fantastic recipe to have in your repertoire. You get all the delicious, savory flavors of traditional enchiladas without relying on meat as the primary source of protein. It’s a perfect way to enjoy a flavorful and balanced meal.
Preparing this quinoa dish in the slow cooker allows you to create a delectable dinner with just a little prep time. The best part? It’s a healthy meal option that doesn’t compromise on flavor. Get ready to enjoy a taste explosion in every bite!
Consider making this slow cooker casserole for your next Meatless Monday meal. It’s a wonderful way to incorporate more plant-based dishes into your diet without sacrificing taste or satisfaction.
Ingredients for Slow Cooker Enchilada Quinoa
Here’s what you’ll need to create this flavorful slow cooker meal:
- Quinoa: You’ll need 1 1/2 cups of your favorite quinoa, uncooked. Quinoa is the star of the show, providing a hearty base and plenty of protein and fiber. Its mild flavor makes it a great canvas for absorbing the rich enchilada flavors.
- Black Beans: Add a 15-ounce can of black beans, drained, for an extra protein boost. Black beans bring a creamy texture and earthy flavor that complements the other ingredients perfectly.
- Corn: Use a 12-ounce bag of frozen corn. Frozen corn adds a touch of sweetness and vibrant color to the dish. Feel free to use fresh corn kernels if you prefer, but frozen is a convenient alternative.
- Diced Tomatoes: A 15-ounce can of diced tomatoes will provide both liquid and flavor. The acidity of the tomatoes balances the richness of the other ingredients and helps to create a flavorful sauce.
- Garlic: Freshly minced garlic (1 tablespoon) is essential for adding aromatic depth. Garlic is a flavor powerhouse that enhances the overall taste of the enchilada quinoa.
- Yellow Onion: Dice one yellow onion to provide a savory foundation. Onions are a key ingredient in many Mexican-inspired dishes, adding sweetness and complexity to the flavor profile.
- Jalapeno Pepper: Finely dice one jalapeno pepper to introduce a touch of heat. Adjust the amount of jalapeno to your preference; remove the seeds and membranes for a milder flavor.
- Enchilada Sauce: A 10-ounce can of enchilada sauce is the key to achieving that authentic enchilada flavor. Choose your favorite brand and heat level.
- Water: You’ll need 1 cup of water to ensure the quinoa cooks properly. The water helps to create the perfect consistency and prevent the quinoa from drying out.
- Taco Seasoning: Use 1 1/2 tablespoons of taco seasoning to spice things up. Taco seasoning provides a blend of herbs and spices that add a distinctive Mexican flavor.
- Cheddar Cheese: Shredded cheddar cheese (1 cup) is the perfect topping for this casserole. Cheddar cheese melts beautifully and adds a creamy, cheesy goodness. Feel free to substitute with your favorite cheese, such as Monterey Jack or a Mexican blend.
- Optional Toppings: Get creative with your toppings! Consider diced tomatoes, sliced green onions, fresh cilantro, sour cream, and green chilies to add extra layers of flavor and texture.
How to Make Slow Cooker Enchilada Quinoa
Making this dish is incredibly simple and straightforward:
- Add all of the ingredients (except the cheese and optional toppings) into the slow cooker.
- Stir well with a wooden spoon to ensure everything is combined.
- Cover the slow cooker with a lid.
- Cook on high for 3 hours or on low for 6 hours, depending on your preference and slow cooker settings.
- Once the cooking time is up, stir in the shredded cheese.
- Serve in bowls and top with your favorite toppings. Enjoy!
How to Store Leftover Slow Cooker Quinoa Enchilada Casserole
Fridge: Scoop any remaining quinoa dinner into an airtight container and store it in the refrigerator for up to 5 days. This makes it perfect for meal prepping or enjoying leftovers throughout the week.
Tips and Tricks for Making This Great Recipe
Here are some helpful tips and tricks to ensure your Slow Cooker Enchilada Quinoa turns out perfectly every time:
Can I Add Meat to This Recipe?
Absolutely! If you prefer to include meat, feel free to add ground beef, ground chicken, or ground turkey. However, make sure to cook the ground meat in a skillet beforehand to ensure it’s fully cooked before adding it to the slow cooker.
For a simpler option, consider slicing up some sausage and adding it directly to the uncooked quinoa in the slow cooker. This adds a savory flavor and extra protein.
What to Serve With Quinoa Enchiladas
Enhance your meal with a variety of delicious sides and toppings. Here are a few ideas:
- Tortilla chips and salsa
- Guacamole
- Pico de Gallo
- Queso
- Fajita vegetables
Can I Use Canned Corn?
Yes! If you prefer to use canned corn instead of frozen, that works just as well. Just be sure to drain the liquid from the can before adding it to the slow cooker to prevent the quinoa from becoming soggy.
Easy Clean-Up
For super easy clean-up, consider using a slow cooker liner. Place the liner in the slow cooker insert before adding the ingredients. Once the dish is cooked, simply remove the liner and discard it. This will save you time and effort on washing the slow cooker.
More Meatless Recipes
Looking for more delicious meatless options? Check out these recipes:
- Baked Mac and Cheese
- Easy Slow Cooker Potato Soup
- Meatless Taco Skillet
- One-Pot Mexican Quinoa
Slow Cooker Enchilada Quinoa
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Equipment
- Slow cooker