Quinoa Enchilada Casserole - Slow Cooker
Quinoa Enchilada Casserole - Slow Cooker

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Quinoa Enchilada Casserole - Slow Cooker is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
  1. Make ready 1 tbsp. olive oil
  2. Get 1 lb. ground turkey (or ground beef or ground chicken)
  3. Prepare 1 small yellow onion, diced
  4. Prepare 2 bell peppers, diced
  5. Make ready 2 cloves garlic, minced
  6. Get 1 cup uncooked quinoa, rinsed
  7. Get 2 cans (10 oz.) red enchilada sauce
  8. Get 1 can (15 oz.) black beans, drained and rinsed
  9. Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
  10. Get 1/2 cup water or unsalted chicken broth
  11. Make ready 1 tbsp. chili powder
  12. Prepare 2 tsp. ground cumin
  13. Prepare 1 tsp. garlic powder
  14. Make ready 1 tsp. brown sugar
  15. Make ready 1/2 tsp. each salt, pepper, smoked paprika
  16. Make ready 1 cup shredded cheese of choice, divided
Instructions to make Quinoa Enchilada Casserole - Slow Cooker:
  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.

So that’s going to wrap it up with this exceptional food quinoa enchilada casserole - slow cooker recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!