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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Chickpea Carrot Salad Sandwich

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Chickpea Carrot Salad Sandwich


This delicious and healthy Chickpea Carrot Salad Sandwich is a scrumptious blend of seasoned chickpeas and veggies – and it’s vegan-friendly, too.


INGREDIENTS

  

For the Chickpea Salad

½ cup cooked chickpeas

½ medium carrot, shredded

½ small bell pepper, diced

3-4 cherry tomatoes, diced

¼ cup scallion, chopped

1 tbsp. mayo regular or vegan

1 tsp. Dijon mustard

salt and pepper to taste

For the Sandwich

2 slices wholegrain bread

INSTRUCTIONS

 

Using a fork, mash the chickpeas in a small bowl. Then, add the vegetables in.

Add the mayo, mustard, salt, and pepper to the chickpeas and vegetables. Mix thoroughly.

Toast two slices of bread and spoon some of the chickpea salad onto one slice. Cover with the second slice and serve.

NOTES

HELPFUL TIPS & TRICKS

Make sure to toast the bread. This step is important because untoasted bread is too soft and porous, and will absorb the moisture from the salad. Toasted bread keeps your sandwich from getting soggy and adds a nice crunch with each bite.

Use fresh greens. If you want to add some extra nutrients and flavors to the sandwich, include some greens, like spinach or kale.

Chop the vegetables evenly. Keep the vegetables a uniform size so that they mix better and allow you to get a taste of everything with each bite.

Make in advance. This salad can be stored for up to two days in the fridge, so make enough for a couple of meals and use it for quick lunchtime prep on those busy weekdays.

Chickpea Carrot Salad Sandwich


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