Simple Way to Prepare Any-night-of-the-week Quinoa Enchilada Casserole - Slow Cooker

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites. This time, I will make it a little 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’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my entire life. They are nice and they look wonderful.

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

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