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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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Salmon plate of goodness for lunch today with fluffy quinoa, roasted cherry tomatoes , steamed broccoli and a hard boiled egg . It was a tasty and nourishing meal!

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Salmon plate of goodness for lunch today with fluffy quinoa, roasted cherry tomatoes , steamed broccoli and a hard boiled egg . It was a tasty and nourishing meal!

Salmon plate of goodness for lunch today with fluffy quinoa, roasted cherry tomatoes , steamed broccoli and a hard boiled egg . It was a tasty and nourishing meal!

For the salmon, place on a sheet pan over lemon slices, season with garlic powder, black pepper, sea salt and olive oil. Bake in oven or toaster oven on 400 for 12-15 minutes depending on the size of the salmon.
For the hard boiled egg, fill a pot with enough water to cover the eggs and bring to a full boil. Carefully place the eggs into the boiling water and boil for 9 minutes. Immediately remove the eggs to an ice bath and let cool in the cold water for 10 minutes before peeling.
For the quinoa bring 2 1/4 cups salted water or veggie broth to a boil. Add 1 cup of quinoa, reduce heat to low, cover and simmer until all liquid is absorbed and the quinoa is fluffy about 20 mins.

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