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:
- I excluded the jalapeño because I didn’t want it to be too spicy for the family.
- I used 2 cups of corn which I recommend. There wouldn’t have been much with 1 cup once it’s all mixed up.
- Make your own taco seasoning by mixing together 1 teaspoon chili powder and 1/2 teaspoon each of cumin, oregano, and salt.
- 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? 😉