One Pan Mexican Quinoa Casserole In The Slow Cooker Recipes

SLOW COOKER MEXICAN QUINOA CASSEROLE

Steps:

• Add water, quinoa, chopped sweet potato, black beans, salsa, bell pepper, yellow onion, green onion, cilantro and taco seasoning in your slow cooker. Stir to combine.
• Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the liquid is absorbed and quinoa is cooked.
• Remove the lid and stir. Taste and adjust seasoning by adding salt and pepper, if necessary. Stir in 1 cup of cheese and sprinkle 1 cup on top. Put the lid back on and cook until the cheese melts, about 10-15 minutes. Serve warm with desired toppings and tortilla chips if using.

SLOW COOKER QUINOA ENCHILADA CASSEROLE

Steps:

• Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted. Serve immediately, garnished with avocado and tomato, if desired.

ONE PAN MEXICAN QUINOA CASSEROLE IN THE SLOW COOKER

Steps:

• Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.
• Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn't burning.
• Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.

ONE-PAN MEXICAN QUINOA

Steps:

• Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
• Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
• Fluff quinoa with a fork. Stir in cilantro and lime juice.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.