Crockpot Quinoa Enchilada

Crockpot Quinoa Enchilada

Crockpot Quinoa EnchiladaA couple of months ago I started part time consulting at a local migrant Head Start program. As their nutritionist, I plot all of the kids on a growth chart to identify where they fall in terms of weight for length (height). For the kids that plotted above the 85th percentile I was able to sit down one on one with the parents of the overweight/obese kids and discuss the importance of exercise and a healthy diet. Majority of these kids are getting multiple sweets per day and limited vegetables. Just a few weeks ago I was able to host a meeting with all of the parents to share my role at the school and answer any questions.

During the meeting we were raffling off a crockpot so I made a healthy twist on the classic mexican dish – enchiladas. The director of the school told me that the kids are given quinoa and really seem to like it. Quinoa cooks very similar to rice but if a complete protein – meaning that it can replace meat in a meal.

Try this recipe with: crusty dutch oven bread!

Crockpot Quinoa Enchilada
 
Author:
Cuisine: Mexican
Ingredients
Crockpot Enchilada
  • 1 cup quinoa, rinsed
  • 1 - 15oz can pinto beans, drained and rinsed
  • 1 - 15oz can corn, drained
  • 2 - 15oz cans diced tomatoes
  • 2 cups enchilada sauce
Enchilada Sauce
  • 3 cups broth
  • ¼ cup tomato paste
  • ¼ cup all purpose flour
  • 2 Tbsp allowed oil
  • 2 tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • Optional: start with ¼ tsp cayenne pepper for spice. Add more to taste.
Instructions
Enchilada Sauce
  1. In a small bowl, mix flour, cumin, garlic powder, onion powder and paprika.
  2. In medium saucepan, heat oil over medium heat.
  3. Add tomato paste and bowl of spice mix.
  4. Cook 1 minute, whisking continuously.
  5. Whisk in broth, increase heat, and bring to a light boil.
  6. Reduce to simmer. Cook about 8 minutes until slightly thickened, whisking occasionally.
  7. Add salt/pepper to taste.
Crockpot Enchilada
  1. Place pinto beans, corn, tomatoes and quinoa in a crockpot. Stir everything together and top with enchilada sauce.
  2. Cover and cook on high for 4-5 hours or on low for 8 hours.
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

Quinoa Enchilada


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Here are other great recipes to make in your crockpot: Crockpot Whole Chicken


Would love to know what you think and if you made any alterations!

Enjoy!

Poached Egg and Grits

Poached Egg and Grits

Poached Egg and GritsFor me, breakfast is the hardest meal of the day. I struggle trying to find something that will keep me full until Lunch but that is easy/quick. So every morning I wake up and eat the same thing because it fits those criteria. Are any of you like this too?

This morning I had some extra time and decided to go back to one of my old staples – Poached Egg and Grits. After taking my food sensitivity test I discovered that I was sensitive to eggs. I cut them out of my diet for 6+ months and now I can tolerate them in small doses. Eggs in baked goods are easy for me to tolerate but if I’m careful for the rest of the day I can eat a whole egg.

My mom gave me a sign several years ago that adequately sums up my love for eggs and grits.

Man cannot live on eggs alone, have some grits!

Even though I don’t eat eggs every day now, this sign still sits in my kitchen to remind me of my favorite breakfast. I hope you give it a try!

Poached Egg and Grits
 
Author:
Serves: 1 serving
Ingredients
  • 1 egg
  • 2 T instant grits
  • ½ C water
  • salt and pepper
Instructions
  1. Fill small saucepan with water. Bring to a boil
  2. With a spoon, swirl water.
  3. Crack egg into water, turn stove down to simmer and cook for 2-4 minutes.
  4. While cooking, measure grits and water into microwave bowl.
  5. Microwave for 2-3 minutes, stirring periodically.
  6. Place egg on top of grits, season with salt and pepper.
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

 

Alternatives:
If you have a corn allergy/sensitivity you can always eat a poached egg on a slice of crusty dutch oven bread or an avocado.

 


Products we use:


What’s your favorite breakfast?

Enjoy!