This week I am sharing another recipe that Audra Elizabeth introduced to me using quinoa. The first time she made it, she did not add cheese. I did add cheese.
This recipe was super easy to put together. I did most of the prep work (cutting the onions and peppers) the evening before and just put everything in the crockpot on low for 7 hours the following morning.
Here is the link for Slow Cooker Cheesy Enchilada Quinoa
This is what it looked like when I took the lid off the crockpot:
And here it is , ready to eat, garnished with sour cream and cilantro:
Enjoy!
I would love to have this for lunch today 🙂