Prep Tips:

• Use pre-rinsed quinoa to save a step, or rinse thoroughly under cold water to remove any bitterness.
• Frozen chopped onion works great and saves time—no need to thaw.

Variation Suggestions:

• Substitute ground chorizo if that’s what you have—just brown it first before adding to the slow cooker.
• Try adding chopped bell peppers, black beans, or corn for extra texture and flavor.
• Use kale instead of spinach, or susbtitute feta or shredded cheddar for the Parmesan.
• Make it spicier by adding a pinch of red pepper flakes or diced jalapeños.

Serving Suggestions:

• Serve with a dollop of sour cream or a squeeze of lime juice for a fresh finish.
• Garnish with chopped cilantro or avocado slices.
• Enjoy it as a main dish, or use it as a hearty filling for wraps or stuffed peppers.
• Pair with a simple side salad or roasted vegetables for a complete meal.

Storage Info For Leftovers:

• Store in an airtight container in the refrigerator for up to 4 days.
• Reheat in the microwave or on the stovetop with a splash of broth or water.
• Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.