Recipe of Quinoa Enchilada Casserole – Slow Cooker Award-winning

Quinoa Enchilada Casserole – Slow Cooker.

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Quinoa Enchilada Casserole – Slow Cooker cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be introduced at several standard activities actually. I am certain you will see lots of people who just like the Quinoa Enchilada Casserole – Slow Cooker dishes you make.

Alright, don’t linger, let’s plan this quinoa enchilada casserole – slow cooker formula with 16 components which are undoubtedly easy to acquire, and we have to process them at the very least through 4 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements of Quinoa Enchilada Casserole – Slow Cooker:

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

Quinoa Enchilada Casserole – Slow Cooker step by step:

  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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