Easiest Way to Prepare Speedy Quinoa Enchilada Casserole - Slow Cooker

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Get 1 tbsp. olive oil
2. Prepare 1 lb. ground turkey (or ground beef or ground chicken)
3. Make ready 1 small yellow onion, diced
4. Take 2 bell peppers, diced
5. Get 2 cloves garlic, minced
6. Get 1 cup uncooked quinoa, rinsed
7. Take 2 cans (10 oz.) red enchilada sauce
8. Prepare 1 can (15 oz.) black beans, drained and rinsed
9. Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
10. Take 1/2 cup water or unsalted chicken broth
11. Make ready 1 tbsp. chili powder
12. Take 2 tsp. ground cumin
13. Take 1 tsp. garlic powder
14. Get 1 tsp. brown sugar
15. Get 1/2 tsp. each salt, pepper, smoked paprika
16. Get 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.

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