Slow Cooker Cheesy Mexican Quinoa

Ingredients

• • 1-1/2 cups rainbow quinoa (or any type of quinoa you have)
  • 1 lb ground pork (preferably grass-fed, organic)
  • 1 Tbs extra-virgin olive oil
  • Sea salt and black pepper
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 14.5 oz can diced tomatoes
  • 1/2 cup salsa (I used a tequila-lime variety)
  • 1 medium onion, chopped
  • 1 large jalapeño, minced
  • Heat oil in a skillet and sauté the ground pork, seasoned with salt and pepper, until cooked through.

Directions
1. Using a slotted spoon, transfer the meat to the slow cooker. Add the quinoa,
beans, tomatoes, salsa, onion, jalapeño, enchilada sauce, spices and water.
Cover and cook on high heat for about 3 hours (or until the liquid is
absorbed and the quinoa is cooked but still al dente. Open the cover and stir
in the cheese. Spoon into bowls and garnish with scallions. Enjoy!