Spray the slow cooker insert with nonstick cooking spray. Add the uncooked quinoa, black beans, corn, diced tomatoes, salsa, garlic, onion, bell pepper, water, enchilada sauce, and spices to the slow cooker. Stir well to combine.
Cover the slow cooker and cook on high for 3 to 3 ½ hours or on low for 6 hours. It is done when all of the liquid is absorbed, but be careful not to burn the quinoa. When ready to serve, remove the lid and stir in the cilantro. Add any other desired toppings after serving.
This recipe is perfect to slow cook the day before while you cook then enjoy another dinner. By the time you finish cleaning up dinner, it will be ready to pop in the fridge for you to easily reheat the next day.
Our kid’s loved this enchilada quinoa served on top of chips as nachos for dinner and wrapped up as a burrito the next day for lunch!
We also like to serve this with tortilla chips for scooping!
If your kids do not like spicy flavors like Lesley’s kids, you can leave out the chili powder. Lesley does not include it in any of the recipes we make and they all turn out great…just without the heat!
Slow Cooker Enchilada Quinoa
Amount Per Serving
Calories 210Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrates 38g13%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.