Recipe: Slow cooker enchilada quinoa bake

This recipe, crafted by her friend and collaborator Amanda Shine, is a healthier take on enchiladas. Here's how to make it for your family.

2 cups chicken, cooked and chopped

Add quinoa (and package recommended amount of water, usually double) to a slow cooker.

Add in the beans and corn (drained and rinsed). Let cook on low for 4 hours or high for 2 hours. Add the jar of salsa and mix well.

Let cook for an additional 1 hour on low or ½ hour on high. Right before serving, mix in the cheese and chicken (precooked or roasted and chopped or shredded).

Serves 4. Serving should be about 1 1/2 cups each.