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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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Here's a simple recipe for a delicious brown rice salad:

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Here's a simple recipe for a delicious brown rice salad:



Ingredients:

- 2 cups cooked brown rice (cooled)

- 1 cup mixed veggies (cherry tomatoes, cucumber, carrots, bell peppers)

- 1/2 cup chopped fresh herbs (parsley, basil, mint)

- 2 tablespoons lemon juice

- 1 tablespoon olive oil

- Salt and pepper to taste

- Optional: 1/4 cup crumbled feta cheese, 1/4 cup chopped walnuts



Instructions:

1. In a large bowl, combine brown rice, mixed veggies, and fresh herbs.

2. In a small bowl, whisk together lemon juice and olive oil.

3. Pour dressing over rice mixture and toss to combine.

4. Season with salt and pepper to taste.

5. If using, top with feta cheese and walnuts.

6. Serve chilled or at room temperature.

Enjoy your healthy and flavorful brown rice salad!

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Here's a simple recipe for a delicious brown rice salad:






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