A Spicy Enchilada Quinoa Soup
I’ve noticed some great slow cooker enchilada recipes lately and have really been wanting to try them out. Rather than go to the supermarket for more ingredients, I decided I’d use what I have on hand. One recipe I saw had quinoa in it, and I just happened to have a box of Nature’s Earthly Choice Easy Quinoa, Garden Vegetable flavor.
This enchilada recipe is a meatless meal. Personally, I think cheese enchiladas are the best. The chicken and beef kinds are good, too. But quinoa enchiladas? I wasn’t too sure how that would taste. Sounds quite nutritious, doesn’t it? Quinoa
Quinoa nutrition offers great benefits and is good topped with vegetables or meat. Want more information on why you should include quinoa into your weekly menus? Visit cookingdetective.com to learn more about the Surprising Health Benefits of quinoa.
Have you ever had spaghetti squash? This particular quinoa recipe would be good as a topping for spaghetti squash. No meat required for it. It reminds me of a spicy spaghetti sauce. I had a bowl of the spicy enchilada soup with crushed crackers on top. Very tasty.
Let’s see what you think about this healthy creation from my kitchen today. Here’s the recipe:
Slow Cooker Enchilada Quinoa Soup
- 1 box Nature's Earthly Choice Easy Quinoa, Garden Vegetable flavor
- 1 large can diced tomatoes and chilies
- 1 large can enchilada sauce
- 1 can black beans, drained
- 1/2 red bell pepper
- 1/4 sweet onion
- garlic powder
- Queso Fresco cheese, 1/4 of a 10-ounce package
- Saute bell pepper and onion seasoned with garlic powder, salt, and cumin in a little olive oil in a skillet or on a griddle.
- Put veggies in the bottom of the slow cooker.
- Add tomatoes on top of vegetables.
- Layer the quinoa next, then the enchilada sauce, the beans, and crumble the cheese evenly on top.
- You can pour all ingredients in and stir since this is a soup.
- For less liquid, add another can of beans, drained, drain the tomatoes.
- Option: add meat of your choice
The quinoa enchilada soup was good, but it’s only making me want the real enchiladas now. Have you made enchiladas in your slow cooker? It’s a little different making them in a slow cooker than in the oven. But my 30-day slow cooker experiments this month have given me the opportunity to try new recipes that I wouldn’t have even thought of before. For instance, it never had occurred to me that rib-eye steaks could be cooked in a slow cooker. They’re a-m-a-z-i-n-g! They were so tender. In fact, today I had the leftovers for lunch. I cut a small piece of the rib-eye into strips and stir-fried veggies to go with it.
What’s Ahead in May at Kitchen Hospitality
Creating 30 days of slow-cooker recipes has been a huge challenge at times but fun. As you can tell, the rib-eye is among my top recipes of the month. Tomorrow I will be blogging about the best slow cooker recipes. Incidentally, I’m probably not going to be blogging too much in May about cooking in a slow cooker. Occasionally, perhaps. Topics for May will include nutrition, eating healthy, living healthy – and pretty kitchen linens and aprons. More about that later. For now, enjoy your weekend.