Slow Cooker Enchilada Quinoa (Dairy-Free, Gluten-Free)
A simple drop, stir, cover, and go recipe; Slow Cooker Enchilada Quinoa (Dairy-Free, Gluten-Free) is so easy to prepare, tastes amazing, and packs well for lunch the next day.
- Prep time
- 5 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small yellow onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon mild chili powder
- 2 (15-oz) cans black beans (drained and rinsed)
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can diced (fire-roasted tomatoes)
- 1 cup water
- 1-3 teaspoons salt
- 1 cup uncooked quinoa (rinsed)
- 1 (4-oz) can chopped green chilies
- Juice of 1 small lime
- Easy Guacamole
- Fresh Tomato Salsa
Instructions
- 1
Combine the onion, bell pepper, cumin, garlic powder, chili powder, beans, tomato sauce, fire-roasted tomatoes, water, salt (taste the mixture prior to adding the quinoa, adding salt to taste), and quinoa to a 6-quart slow cooker, stirring to combine. Cover and cook on high for 3 hours or on low for 6 hours, or until the quinoa is cooked through.
- 2
Uncover and stir in the green chilies and lime juice. Taste and add additional salt or lime juice if you like.
- 3
Serve with any toppings you like such as avocado, chopped green onions, cilantro, grated cheese, sour cream, hot sauce, or sliced limes. If you want crunch, go for crushed corn chips and chopped white onion.