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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to 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. Prepare 1 tbsp. olive oil
  2. Get 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. Make ready 2 cloves garlic, minced
  6. Prepare 1 cup uncooked quinoa, rinsed
  7. Take 2 cans (10 oz.) red enchilada sauce
  8. Make ready 1 can (15 oz.) black beans, drained and rinsed
  9. Prepare 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. Take 2 tsp. ground cumin
  13. Get 1 tsp. garlic powder
  14. Prepare 1 tsp. brown sugar
  15. Make ready 1/2 tsp. each salt, pepper, smoked paprika
  16. Take 1 cup shredded cheese of choice, divided
Steps 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 is going to wrap it up for this special food quinoa enchilada casserole - slow cooker recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this webpage in your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to quinoa enchilada casserole - slow cooker cooking. Go on get cooking!