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Close-up of enchilada quinoa in a white bowl.

Slow Cooker Enchilada Quinoa Recipe for Easy Weeknight Dinner

This slow cooker enchilada quinoa is a simple and delicious meal perfect for busy weeknights. Packed with protein and flavor, it's a healthy and satisfying dish the whole family will love.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup quinoa rinsed
  • 1 can black beans rinsed and drained
  • 1 can corn drained
  • 1 can diced tomatoes and green chilies like Rotel, undrained
  • 1 cup vegetable broth
  • 1 cup enchilada sauce
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 1 cup shredded cheddar cheese for topping (optional)
  • Sour cream for topping (optional)
  • Green onions chopped, for topping (optional)

Method
 

  1. Combine all ingredients in a slow cooker.
  2. Stir well to combine.
  3. Cover and cook on low for 2-3 hours, until quinoa is cooked.
  4. Stir well and season with salt and pepper to taste.
  5. Top with cheese, sour cream, and green onions, if desired.
  6. Serve warm.

Notes

Adjust the amount of chili powder to your preferred spice level.