If you simply can't do without meat, however I would suggest you at least try it first without because it wasn't missed but you could add cooked ground beef, turkey or chicken or frankly your favorite meat.
I forgot to take a picture this time but you can see how pretty it is here. The original recipe came from Cooking Classy. http://www.cookingclassy.com/2014/12/slow-cooker-enchilada-quinoa-bake/
VEGETARIAN ENCHILADA QUINOA
Drizzle of EVOO or canola
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 1/2 C. dry quinoa
2 1/4 C. vegetable stock
14.5 oz. can diced tomatoes, undrained
4 oz. can diced fire roasted green chilies, drained
8 oz. can tomato sauce
2 T. chili powder
1 1/2 t. ground cumin
1/2 t. Kosher salt
1/4 t. coarse black pepper
14.5 oz. can black beans, drained, rinsed
14.5 oz. can pinto beans, drained
1 1/2 C. frozen corn
1 1/2 C. cheddar, Jack or Mexican blend cheese
Toppings: Diced avocado, tomatoes, chopped cilantro, green onions, lime wedge
Chop onion, bell pepper and mince garlic. Saute onion and bell pepper for 3 minutes, add garlic and saute another minute. Add to slow cooker. Top with quinoa, stock, tomatoes, chilies, tomato sauce, and spices. Stir. Cover and cook on high for about 2 hours, check to make sure it hasn't dried out and if OK continue to cook another 45 minutes. If it is dry add a little but more broth to moisten but not enough so that it is soupy.
Add frozen corn, drained beans, stir. Sprinkle cheese on top, cover and cook an additional 10-15 minutes or till cheese is melted.
Note: Original recipe said 2 hr. 45 min-3 hr. 15 minutes but after the 2 hr 45 min all the liquid was absorbed and verging on dry so keep an eye out because slow cookers vary, which is why I now say check after 2 hours. I also didn't rinse the pinto beans so that gave it a bit more moisture and if I rince next time it would be another reason to keep an eye on it. Since it was dry I added a splash more stock when I added the corn and beans since it had to cook an additional 10-15 minutes.