Crock Pot Mexican Quinoa

With summer fast approaching, all of us are trying to find ways to eat on the run and enjoy the sun! One pot meals are all the rage so I think my vegan crock pot Mexican Quinoa recipe will be a hit!  Just toss all the yummy ingredients in the slow cooker and 3-4 hours later, it’s chow time! Plus its healthy, budget friendly and is a great way to have leftovers to eat when there’s no time to spare! Enjoy!

• 1 package of frozen, cubed, butternut squash
• 1 can (15.25 ounces) corn, drained and rinsed
• 1 can (15.25 ounces) black beans
• 1 cup uncooked quinoa, rinsed
• 1 teaspoon minced garlic
• 1 can (14.5 ounces) fire-roasted petite diced tomatoes
• 1/2 cup yellow onion, chopped
• 2 tablespoons chili powder
• 1 and 1/2 teaspoons ground cumin
• 2 cups vegetable broth
• 1 cup mild red enchilada sauce
• 1 packet (1.25 ounces) taco seasoning
• 1/4- 1/2 cup packed, chopped cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/4- 1/2 cup chopped green onions
• Optional toppings: shredded vegan cheddar cheese, vegan sour cream, sliced avocado, chopped cilantro, chopped green onions

1. Place all the ingredients, except for the cilantro, lime juice, green onions and extra toppings, into the slow cooker. Mix well.
2. Cook for 3-4 hours on high or until the water is mostly absorbed and the quinoa is cooked through. All slow cookers cook a little differently so make sure to occasionally check the dish to make sure the quinoa isn’t burning or sticking all to the sides.
3. Remove from heat and stir in the chopped cilantro, fresh lime juice and green. Season with salt and pepper.
4. Top with toppings and enjoy!