Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my whole life. They are nice and they look fantastic.
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. Season with salt and pepper, to taste. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste.
To get started with this particular recipe, we have to first 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:
- Make ready 1 tbsp. olive oil
- Take 1 lb. ground turkey (or ground beef or ground chicken)
- Take 1 small yellow onion, diced
- Make ready 2 bell peppers, diced
- Take 2 cloves garlic, minced
- Get 1 cup uncooked quinoa, rinsed
- Prepare 2 cans (10 oz.) red enchilada sauce
- Make ready 1 can (15 oz.) black beans, drained and rinsed
- Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Prepare 1/2 cup water or unsalted chicken broth
- Take 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Take 1/2 tsp. each salt, pepper, smoked paprika
- Take 1 cup shredded cheese of choice, divided
This one is packed with protein, full of flavor and easy to put together. For a less spicy version, leave out the green chilies. Pour in ½ cup of water For the Enchilada Sauce: Combine all ingredients except the water in a blender or food processor and blend until smooth. Add water until desired consistency is reached.
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.
For the Slow Cooker Casserole:Grease your slow cooker insert if you're worried about it sticking. Then pour in the rinsed quinoa and the enchilada sauce. Healthy, easy Slow Cooker Enchilada Quinoa. Just set it and forget it for a cheesy, protein-packed crock pot meal the whole family will love! Slow cooking minimizes your time in the kitchen while maximizing dinner compliments!
So that’s going to wrap this up with this exceptional food quinoa enchilada casserole - slow cooker recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
