Looking for a little spice to go with your grilled meats? Try this recipe using quinoa, pinto beans, and a half packet of enchilada seasoning.

2.5 cups chicken broth

1.5 cups quinoa- rinsed

one can pinto beans drained and rinsed

1/2 package taco or enchilada seasoning

optional vegetable additions: thinly sliced spinach or kale, can of tomatoes, jalapenos, peppers

Mix all ingredients into a crockpot and cook on high for 2-4 hours or until liquid is gone and quinoa is tender. Serve with a fresh lettuce salad. This side dish has enough protein to be served meatless if you choose. It is also great warmed up for leftovers the following day.

I have also thrown pork chops on top of the quinoa and cooked on low for 6-7 hours if you are looking for a full meal.

Look under health topics for the benefits of quinoa and where you can find it.