03 Mar Quinoa Enchilada Bowl

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Quinoa Enchilada Bowl

EASY crock pot dinner!! This is one of my favorite ways to get healthy meals on the table fast! You just throw a few things in the crock pot in the morning and by the time you get home, dinner is there waiting for you. 
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Servings 4 People

Ingredients
  

Main Ingredients

  • 1 cup uncooked quinoa
  • 1 diced Red onion
  • 1 diced bell pepper
  • 1 can Black Beans drained
  • 1 can diced tomatoes with their juices
  • 1 can Corn drained
  • 2 cloves garlic crushed
  • 2 Lime juiced
  • 1 tsp cumin
  • 1 tbl chili powder
  • 1/2 cup Water
  • Salt & Pepper to taste

Optional Toppings

  • Mexican cheese
  • Green onions
  • Avocado

Enchilada sauce (spicy)

  • 1 tbl Butter
  • 2 1/2 tsp Chili power
  • 1 1/2 tsp Chipotle chili powder (swap for plain chili powder if you want mild sauce)
  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Cayenne
  • 1/2 tsp Salt
  • 1 cup Water
  • 1 can Tomato sauce
  • 1 Vegetable bouillon Cube you can omit if you don't have this on hand)

Instructions
 

  • Chop bell pepper and onion, drain corn, drain and rinse black beans. Throw all ingredients into a crock pot and cook on low for 5-6 hours or high for 3 hours or until quinoa looks fully cooked and liquid is absorbed.
  • Enchilada Sauce - Melt butter in a small pot, add in the dry seasonings, mix well and let heat for about a minute while stirring regularly so contents doesn’t burn. Add the water, stir and then the tomato sauce so it doesn’t splatter. Break apart bouillon cube into small pieces so it dissolves quickly and add it to the sauce. Let simmer for a few minutes, then it’s ready to serve.
  • Add quinoa and veggies to serving bowls, top with cheese, avocado, and green onion if desired and enjoy!
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