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!