Another successful new recipe: Slow Cooker Mexican Quinoa! I love the slow cooker for a busy evening.  It took 5 minutes to toss these items in and off you go!

Here are the modifications I made to the recipe:

  1. I excluded the jalapeño because I didn’t want it to be too spicy for the family.
  2. I used 2 cups of corn which I recommend. There wouldn’t have been much with 1 cup once it’s all mixed up.
  3. Make your own taco seasoning by mixing together 1 teaspoon chili powder and 1/2 teaspoon each of cumin, oregano, and salt.
  4. After pouring in one can of enchilada sauce I decided to skip adding the second.  It would have been too liquidy.  Thankfully my intuition was correct and I think it had just the right amount.

*If you really scrutinize the photo, you may notice a few peas in the bowl.  I found I had about a cup of frozen peas in my freezer and decided to toss them in.  Why not? 😉

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