Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Combine the quinoa, water, onion, garlic, red pepper, black beans, enchilada sauce, diced tomatoes, green chiles, corn, lime juice, cumin, chile powder, and cilantro in a slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. How to make slow cooker quinoa enchilada casserole. Pour all ingredients except cheese and toppings into the slow cooker.
Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. 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:
- Prepare 1 tbsp. olive oil
- Prepare 1 lb. ground turkey (or ground beef or ground chicken)
- Make ready 1 small yellow onion, diced
- Prepare 2 bell peppers, diced
- Make ready 2 cloves garlic, minced
- Make ready 1 cup uncooked quinoa, rinsed
- Get 2 cans (10 oz.) red enchilada sauce
- Make ready 1 can (15 oz.) black beans, drained and rinsed
- Prepare 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Take 1/2 cup water or unsalted chicken broth
- Take 1 tbsp. chili powder
- Get 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- Get 1 tsp. brown sugar
- Make ready 1/2 tsp. each salt, pepper, smoked paprika
- Get 1 cup shredded cheese of choice, divided
Quinoa Enchilada Crockpot has seasoned ground turkey, quinoa, fire-roasted diced tomatoes, salsa, beans, corn, enchilada sauce, and lots of cheese. Top the enchilada quinoa with your favorite toppings like cilantro, lime, guacamole, or your favorite enchilada toppings. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spread quinoa mixture into the prepared baking dish.
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 crumble 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.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spread quinoa mixture into the prepared baking dish. Heat canola oil in a skillet over medium-high heat. Pour mixture into a slow cooker. Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada!
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