Hello, I am Clara. Today, I will show you a way to make quinoa enchilada casserole - slow cooker recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Quinoa Enchilada Casserole - Slow Cooker Recipe
Quinoa Enchilada Casserole - Slow Cooker is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Quinoa Enchilada Casserole - Slow Cooker is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Quinoa Enchilada Casserole - Slow Cooker:
- Make ready 1 tbsp. olive oil
- Prepare 1 lb. ground turkey (or ground beef or ground chicken)
- Get 1 small yellow onion, diced
- Get 2 bell peppers, diced
- Take 2 cloves garlic, minced
- Prepare 1 cup uncooked quinoa, rinsed
- Make ready 2 cans (10 oz.) red enchilada sauce
- Make ready 1 can (15 oz.) black beans, drained and rinsed
- Take 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Prepare 1/2 cup water or unsalted chicken broth
- Take 1 tbsp. chili powder
- Take 2 tsp. ground cumin
- Make ready 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Get 1/2 tsp. each salt, pepper, smoked paprika
- Make ready 1 cup shredded cheese of choice, divided
Instructions to make Quinoa Enchilada Casserole - Slow Cooker:
- 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 cble it until it is no longer pink.
- 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.
- 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.
- 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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