Dump all the ingredients up through the cashew ricotta in a crock-pot. Heat on high 4 hours or low 6-8 hours. Stir in the cilantro and green onion.
Cook the eggs over easy in a nonstick pan with a little olive oil.
Serve the tamale quinoa in a bowl topped with a runny egg and green onion. Yields: 6-8 servings.
If serving children or anyone that can't handle heat, use Mild RO*TEL.Basic Cashew Ricotta is my easy, non-dairy substitute for cream cheese in this recipe. If not desiring to use that, substitute cream cheese.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.