Steps to Make Super Quick Homemade Quinoa Enchilada Casserole - Slow Cooker

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Quinoa Enchilada Casserole - Slow Cooker. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Quinoa Enchilada Casserole - Slow Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Quinoa Enchilada Casserole - Slow Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Quinoa Enchilada Casserole - Slow Cooker is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Quinoa Enchilada Casserole - Slow Cooker using 16 ingredients and 4 steps. Here is how you can achieve it.

I'm always on the lookout for a good slow cooker meal, especially during the school year when we're so busy. This one is packed with protein, full of flavor and easy to put together. Instead of the black beans, kidney beans or pinto beans would be good. This makes quite a bit, but the leftovers are just as good. Recipe largely adapted from wellplated.com

Ingredients and spices that need to be Prepare to make Quinoa Enchilada Casserole - Slow Cooker:

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

Instructions to make 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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So that is going to wrap it up for this exceptional food Recipe of Award-winning Quinoa Enchilada Casserole - Slow Cooker. Thank you very much for reading. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!