Recipe: Appetizing Quinoa Enchilada Casserole – Slow Cooker

Quinoa Enchilada Casserole – Slow Cooker.

You can have Quinoa Enchilada Casserole – Slow Cooker using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Quinoa Enchilada Casserole – Slow Cooker

  1. Prepare 1 tbsp. of olive oil.
  2. You need 1 lb. of ground turkey (or ground beef or ground chicken).
  3. You need 1 of small yellow onion, diced.
  4. You need 2 of bell peppers, diced.
  5. Prepare 2 cloves of garlic, minced.
  6. Prepare 1 cup of uncooked quinoa, rinsed.
  7. It’s 2 cans (10 oz.) of red enchilada sauce.
  8. It’s 1 can (15 oz.) of black beans, drained and rinsed.
  9. Prepare 1 can (14.5 oz.) of fire roasted diced tomatoes, undrained.
  10. It’s 1/2 cup of water or unsalted chicken broth.
  11. You need 1 tbsp. of chili powder.
  12. You need 2 tsp. of ground cumin.
  13. It’s 1 tsp. of garlic powder.
  14. It’s 1 tsp. of brown sugar.
  15. Prepare 1/2 tsp. of each salt, pepper, smoked paprika.
  16. Prepare 1 cup of shredded cheese of choice, divided.

Quinoa Enchilada Casserole – Slow Cooker step by step

  1. Grease a 6 quart size slow cooker liberally. Heat the olive oil over medium heat in a large skillet. Add the ground turkey and cook and crumble it until it is no longer pink.
  2. Pour the cooked turkey into the slow cooker, then top it with the rest of the ingredients (EXCEPT for the cheese). Give it all a good stir.
  3. Cook on low for 5-6 hours OR on high for 2 1/2-3 hours. When it's ready, the liquid should be absorbed and the quinoa should be tender. Taste it and add any additional seasonings you think it needs.
  4. Stir in 1/2 cup of the cheese, then sprinkle the remaining 1/2 cup over the top. Place the lid back on for an additional 10-15 minutes, until the cheese has melted. If your slow cooker has a warm setting, you can switch to it while the cheese melts. Then serve with whatever toppings sound good.

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