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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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Tzatziki Chickpea Salad

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Tzatziki Chickpea Salad



Think of this Chickpea Salad as a better-for-you potato salad. Except - it can do so much more! Chickpeas mixed with an extra chunky tzatziki dressing, use this to make protein-laden salad bowls, super-food sandwiches, serve as a side or scoop with crackers.


Ingredients

Tzatziki:

2 cucumbers , grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed)

1 1/4 cups Greek yogurt (or thick plain yogurt)

1 tbsp lemon juice

2 1/2 tbsp extra virgin olive oil , plus extra for drizzling

1/4 cup roughly chopped fresh dill , plus extra for sprinkling, or half the quantity chopped fresh mint (Note 1)

1 large garlic clove , crushed using garlic press , finely grate or very finely minced using a knife

1/2 tsp cooking salt / kosher salt

Salad:

2 x 400g / 14 oz cans chickpeas , well drained (Note 2 for dried)

3/4 cup finely sliced celery (1 - 2 stems)

2 tbsp chopped capers (sub cornichons or dill pickles)

Instructions


Mix - Put the Tzatziki ingredients in a big bowl and mix. Add the chickpeas, celery and capers, mix again.

Wait 1 hour - You can eat it straight away but it's better if you can set aside for at least 1 hour to let the flavours meld (especially salt from capers & the garlic). It's even better the next day. Give it a taste and add a pinch of extra salt if needed (capers saltiness can differ).

Serve drizzled with extra olive oil and extra dill. Dive in!

Ways to eat it:

As a side salad or salad meal, stuffed into sandwiches/wraps (+ avocado, good "glue"), add chicken or canned tuna for protein-boost salad meal.

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