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- 1 cup quinoa, rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn (frozen or canned) - 1 cup vegetable broth - 1 small onion, diced - 2 cloves garlic, minced These main ingredients make the heart of the dish. Quinoa is a great source of protein and adds a nutty flavor. Black beans boost fiber and protein content. Diced tomatoes with green chilies add a zesty kick. Corn adds sweetness and color, while vegetable broth enhances the overall taste. Dice the onion and mince the garlic for a strong base in the slow cooker. - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste These spices bring warmth and depth to the dish. Chili powder gives a bold flavor. Cumin adds earthiness. Smoked paprika lends a hint of smokiness. Adjust salt and pepper to your liking for the best taste. - 1 cup cream cheese, cut into cubes - 1 cup shredded cheese (cheddar or a Mexican blend) The cream cheese makes this dish rich and indulgent. It melts in the slow cooker, creating a smooth texture. Shredded cheese adds gooeyness and flavor. Together, they make a creamy delight that you'll love. - Fresh cilantro for garnish - Sliced jalapeños for garnish Garnishes add brightness and freshness. Fresh cilantro offers a burst of flavor. Sliced jalapeños bring heat and color. Sprinkle them on top before serving to make your dish pop visually and taste-wise. - Rinse quinoa in a fine mesh sieve. - Drain and rinse black beans under cool water. - In the slow cooker, layer the rinsed quinoa, black beans, diced tomatoes, corn, and vegetable broth. - Add diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. - Stir to mix ingredients well. - Place cubes of cream cheese on top. Do not stir yet. - Cook on low for 4-6 hours. - Alternatively, set to high for 2-3 hours. - Once cooked, stir the mixture. Incorporate the cream cheese until smooth. - Mix in shredded cheese until melted. Adjust seasoning to taste. - Let it sit for 10 minutes before serving. This helps thicken the dish. For the best texture, adjust the cooking time based on your slow cooker. If you use the low setting, cook for 4-6 hours. On high, 2-3 hours works well. This ensures the quinoa cooks perfectly without getting mushy. When adding cream cheese, cut it into small cubes. Place it on top of the other ingredients without stirring. This way, it melts nicely into the mix. Stir it in after cooking for a creamy finish. To boost flavor, consider adding extra spices like cayenne for heat or oregano for depth. You can also add bell peppers or zucchini for more veggies. Fresh ingredients, like tomatoes, add brightness. Canned items are great too but check for added salt. Using fresh herbs, like cilantro, gives a fresh taste. Fresh jalapeños add crunch and spice, while canned jalapeños offer convenience. This dish pairs well with sides like avocado, sour cream, or tortilla chips. You can also serve it with a simple salad or steamed veggies for balance. For meal prep, portion the quinoa into containers. It stores well in the fridge for up to four days. Reheat it easily in the microwave for a quick meal. {{image_2}} You can change the protein in this dish to fit your taste. - Adding chicken or beef: Cooked chicken or beef adds heartiness. Just shred or chop it before mixing. Aim for about 1 to 1.5 cups. - Making it vegetarian or vegan: Keep it plant-based by removing cream cheese and cheese. Use cashew cream for creaminess instead. You can also add more beans or veggies. Quinoa is great, but sometimes you want a switch. - Using brown rice or couscous: Brown rice works well. It adds a nutty flavor. Use the same amount as quinoa. Couscous cooks fast and can be a fun choice too. Just follow package instructions for best results. Spices can change the whole vibe of your dish. - Tweaking chili powder and jalapeños: Want it spicier? Add more chili powder or more jalapeños. Start small and taste as you go. If you like it mild, lessen both. You can also use less chili powder or skip the jalapeños. Once you finish your Slow Cooker Creamy Enchilada Quinoa, let it cool down. You can do this by leaving it on the counter for about 30 minutes. This helps prevent condensation in the storage container. For storage, use airtight containers. Glass or plastic containers work great. When you want to enjoy your leftovers, you have a few options. The best way to reheat is in the microwave. Place a portion in a bowl and cover it with a damp paper towel. Heat it for 1-2 minutes, stirring halfway through. This keeps the flavor and texture just right. You can also reheat it on the stove. Just add a splash of broth or water and warm it over low heat. If you have leftovers, freezing is a smart choice. Let the dish cool completely first. Then, scoop portions into freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. To thaw, place it in the fridge overnight. For reheating, use the microwave or stove, just like before. This way, your creamy quinoa stays tasty and fresh! Yes, you can use other grains. Brown rice or couscous works well. Brown rice takes about 45 minutes to cook. Couscous cooks faster, usually in 10 minutes. Adjust the liquid and cooking time based on the grain you choose. Yes, this recipe is gluten-free. Check the labels on your beans and broth. Some brands may add gluten. Always look for certified gluten-free options to be safe. To add spice, use more chili powder or add sliced jalapeños. You can also mix in some cayenne pepper. If you love heat, try using hot salsa instead of regular. Yes, this dish is great for meal prep. You can combine all the ingredients in the slow cooker the night before. Just store it in the fridge and cook it in the morning. It’s a time-saver for busy days. This article covered a tasty slow cooker dish featuring quinoa, black beans, and many spices. You learned how to layer ingredients, adjust cooking times, and add creamy elements. I shared valuable tips for texture, flavor, and storage, plus variations to fit your needs. Remember, cooking should be fun and creative. Don't hesitate to experiment with spices or proteins. Enjoy making this dish your own, and dive into the world of slow cooker meals with confidence. Happy cooking!

Slow Cooker Creamy Enchilada Quinoa

Indulge in the deliciousness of Slow Cooker Creamy Enchilada Quinoa, a hearty dish packed with flavor and nutrition! This easy recipe combines quinoa, black beans, and cheese in a creamy, dreamy mix that's perfect for busy days. With just a few simple ingredients and a slow cooker, you can create a comforting meal for the whole family. Click through to discover how to make this tasty recipe and elevate your dinner game!
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Ingredients
  

1 cup quinoa, rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 cup corn (frozen or canned)

1 cup vegetable broth

1 small onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cream cheese, cut into cubes

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro for garnish

Sliced jalapeños for garnish

Instructions
 

In a slow cooker, combine the rinsed quinoa, black beans, diced tomatoes with green chilies, corn, vegetable broth, diced onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.

    Stir the ingredients well to combine everything evenly.

      Place the cubes of cream cheese on top of the mixture without stirring them in.

        Cover the slow cooker and set it to cook on low for 4-6 hours or on high for 2-3 hours.

          Once the cooking time is up, stir the mixture to incorporate the cream cheese until it’s creamy and smooth. Note that the quinoa should be cooked and the flavors well blended.

            Stir in the shredded cheese until melted and creamy. Adjust seasoning if needed.

              Let it sit for an additional 10 minutes before serving to thicken up.

                Serve warm, garnished with fresh cilantro and sliced jalapeños on top.

                  Prep Time, Total Time, Servings: 15 minutes | 4-6 hours | 4 servings