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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 Protein Power Bowl with Fried Egg, Avocado & Veggie Medley

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Salmon Protein Power Bowl with Fried Egg, Avocado & Veggie Medley



This bowl is loaded with bright colors and nourishing ingredients—tender baked salmon, a perfectly crispy fried egg, creamy avocado, crunchy cucumbers, and sweet sautéed peppers all sitting on a hearty bed of rice or quinoa. A balanced meal that tastes as good as it looks!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Salmon:

1 salmon fillet

1 tsp olive oil

Salt & pepper

Optional: squeeze of lemon

For the Bowl Base:

1 cup cooked rice, quinoa, or mixed grains

Veggie Toppings:

1/2 avocado, sliced

1/2 cucumber, sliced

1/2 cup sautéed bell peppers (red & yellow)

Small handful fresh herbs (parsley or cilantro)

For the Egg:

1 egg

Pinch of salt & pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Salmon

Brush salmon with olive oil, salt, and pepper.

Pan-sear 4–5 minutes per side or bake at 400°F (200°C) for 12 minutes.

Optional: add a squeeze of lemon.

Sauté the Peppers

Slice red and yellow bell peppers.

Cook in a pan with a little oil, salt, and pepper until soft and slightly caramelized.

Fry the Egg

In a nonstick pan, fry the egg until the edges are crispy and yolk stays bright and runny.

Season lightly with salt and pepper.

Assemble the Bowl

Add cooked rice/quinoa as the base.

Arrange salmon, avocado slices, cucumbers, sautéed peppers, and herbs around the bowl.

Place the fried egg on top for maximum beauty and flavor.

Finish & Serve

Sprinkle salt, pepper, or chili flakes if desired.

Enjoy warm!

Prep Time: 10 min

Cooking Time: 12–15 min

Total Time: 20–25 min

Kcal: ~620 kcal

Servings: 1

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