Enchilada Quinoa Crockpot Casserole
Today we are excited to share another recipe with you. We can’t wait to try this one! Healthy, savory, and it works in the slow-cooker or the Instapot if you are in a hurry. Candiauce Klein is one of our doulas and shared this fabulous recipe with us. Her favorite thing about it is easily doubled, and the leftovers work perfectly for burritos. You can find her at www.BigCountryDoula.com.
1lb hamburger or chicken
2Tbsp minced garlic
1c uncooked quinoa
1/2c Beef Broth
2Tbsp chili powder
1.5c enchilada sauce
1.5c lime & cilantro Rotel
1.5c cooked black beans
1/2c diced green chiles
1/2c diced black olives
1 cup shredded cheese of choice added at the end
Cook hamburger and minced garlic until browned. Add the main ingredients in the crockpot. Stir to combine. Season to taste. Cover and cook on high for 3 hours or on low for 6 hours, or until the liquid is absorbed and quinoa is cooked. Remove the lid and stir the casserole. Taste and adjust seasoning if necessary. Stir in half the cheese and sprinkle the other half on top. Put the lid back on and cook until the cheese melts about 15 minutes. Serve warm with desired toppings.
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