Recipe: Slow Cooker Quinoa Burrito Bowl

Slow cooker quinoa burrito bowl – this is the perfect hearty, yet spicy meal that doesn’t take a lot of labour to build flavours. Nope, let the slow cooker do all the work. Okay, let’s get cooking!

Ingredients

• large white onion
• green pepper
• 1 teaspoon of cumin, garlic, chili
• salt to taste
• pack of red enchilada sauce
• 1 cup of uncooked quinoa
• drained can of rotel
• can of black beans
• can of corn
• toppings: cheese, tortilla chips, avocados, jalapeños

First, chop the onion and the pepper and add to the bag with the spices and salt, along with the quinoa and enchilada sauce. Freeze for up to 2 months.

When it’s time to cook, dump the bag into the crockpot and add in the drained can of rotel and the can of black beans. Cook on low for 6-8 hours.

About 30 minutes before the time is up, stir in the can of corn.

Then, get the toppings ready. We used greek yogurt, shredded old cheddar cheese, thinly sliced jalapeños, fresh cilantro and crushed black corn tortilla chips to add some texture and crunch.

Now it’s time to start building the slow cooker quinoa burrito bowl. First, get a bowl and scoop in some of the quinoa filling.

Then top with your favourite toppings. For me, that’s jalapeños, cheese, tortilla chips and fresh cilantro – oh, and a little dollop of natural greek yogurt and sliced avocados. Looks so fresh and so good.

Let’s eat up!

Well, there we have it – one delicious and fresh way to eat a hearty meal without working for hours and hours in the kitchen. Plus, it makes delicious leftovers and packs a punch for lunch, too.

Thanks so much for visiting and I hope you’re making use of your slow cooked. We love it for days we spend hiking, snowshoeing or working in the stop. It’s a nice little reward to come in to a warm home cooked meal while having a beautiful day spending time together.

See you again soon! Bye!