Slow Cooker Tex-Mex Quinoa

INGREDIENTS

1 cup

dry quinoa (I used red), plus ¼ cup water

1 14.5 ounce can

chili beans, lightly drained (these are mild pinto beans in a sauce)

1 can

diced tomato with green chili, slightly drained

1 1/2 cups

frozen corn

1 1/2 cups

diced fresh tomato

1/4 cup

plain Greek yogurt

16 oz

green enchilada sauce (I use 2 pouches), reserve half

1 1/2 cups

Mexican style shredded cheese

1/4 tsp

salt

1/4 tsp

pepper

For the toppings: fresh chopped cilantro, sliced green onions, avocado, sour cream, salsa (optional)