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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!
Prep Time15 minutes
Cook Time8 hours
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Author: Ali

Ingredients

  • large white onion
  • green pepper
  • 1 teaspoon 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, jalapeño

Instructions

  • 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. Eat up!