{SLOW COOKER} MEXICAN QUINOA #Vegetarian #Crockpot

This slow cooker Mexican quinoa is overflowing with flavorfully new and sound fixings. This dish is altogether cooked in the moderate cooker (even the quinoa and butternut squash) and has loads of "concealed veggies."

At the point when this dish is altogether done (the quinoa is cooked and the squash is delicate), it might be a little soup-y looking. Truth be told, I nearly figured this formula would finish up being a soup! Be that as it may, on the off chance that you take the top off of it and mix it around for somewhat, all the fluid gets retained. Pinky guarantee. What's more, thinking pessimistically, you do even now have somewhat fluid? Simply deplete it off or serve it with an opened spoon. On the other hand, you can generally include somewhat progressively chicken juices and make it into a thick soup/stew. Yum!

To the extent fixings, I think blending in a tremendous dollup of harsh cream (I generally get fat free and it tastes incredible) is overly delightful. A newly crush lime wedge and slashed cilantro are likewise distinct includes my book. Goodness, and obviously some cheddar 🙂 But don't hesitate to top this as you like – diverse sort of cheddar, cut green onions, a slashed avocado, a diced tomato… whatever you like on Mexican dishes will probably be amazing on this! Substitutions are very simple also. On the off chance that you aren't persuaded you'll cherish the butternut squash in this dish, attempt sweet potatoes (I'm certainly doing that straightaway!), you can change out the beans, leave off the jalapeno, include chime peppers, increasingly/unique flavors, and so on!

Also Try Our Recipe : curried cauliflower rice kale soup {paleo, vegan friendly}

Ingredients

• 1 and 1/2 pounds butternut squash ~4 cups
• 1 cup frozen corn
• 1 can (15.25 ounces) black beans drained and rinsed
• 1 cup uncooked quinoa rinsed
• 1 teaspoon minced garlic
• 1 can (14.5 ounces) fire-roasted petite diced tomatoes
• 1 small jalapeno optional
• 2 cans (19 ounces each) mild red enchilada sauce*
• 1 cup vegetable or chicken broth
• 1 package (1.25 ounces) taco seasoning
• Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Instructions

1. Spray your slow cooker with nonstick spray. Be generous!! I use a relatively new (5 years old) 6-quart crockpot for this recipe. Older crockpots don't always cook as quickly or the same temperature throughout the whole crockpot.
2. Peel and deseed the butternut squash. Cut it into cubes and place in the slow cooker.
3. Add in the corn, drained and rinsed black beans, rinsed quinoa (I rinse mine in a fine mesh sieve), minced garlic, undrained fire-roasted petite diced tomatoes, diced jalapeno (if desired), the 2 cans of enchilada sauce (make sure you have the right ounce amount - these are the large cans), the vegetable or chicken broth, and the packet of taco seasoning.
4. Give everything a really good stir, cover and cook on high for 3-4 hours or until the quinoa is cooked and the butternut squash is tender.
5. Remove the lid and stir everything together really well. Allow the liquid to absorb while on low for another 30 minutes or until mostly absorbed.
6. Season with any additional spices and/or salt and pepper if desired.
7. Top bowls with optional toppings - some shredded cheese, fresh lime juice, sour cream, and cilantro is what we love!

For more detail : bit.ly/2MXtU9s

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