Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Because I'll be on the quinoa enchilada casserole diet immediately upon returning home. It's a spin off of this popular recipe. But since we're heading into the Fall, let's dust off those slow cookers and put them to work.
Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you can achieve 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)
- Prepare 1 small yellow onion, diced
- Get 2 bell peppers, diced
- Make ready 2 cloves garlic, minced
- Prepare 1 cup uncooked quinoa, rinsed
- Get 2 cans (10 oz.) red enchilada sauce
- Prepare 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
- Get 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Make ready 1 tsp. garlic powder
- Prepare 1 tsp. brown sugar
- Get 1/2 tsp. each salt, pepper, smoked paprika
- Get 1 cup shredded cheese of choice, divided
Stir in vegetable broth, dry quinoa, canned tomatoes, tomato sauce, chili powder and cumin. A vegetarian Mexican quinoa casserole made in the slow cooker. Packed with sweet potatoes, black beans and taco seasoning, this is sure to be a family favorite! A vegetarian Mexican quinoa casserole made entirely in the slow cooker.
Steps 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.
Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner! Thanks to Bob's Red Mill for sponsoring today's post! This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker.
So that’s going to wrap it up with this special food quinoa enchilada casserole - slow cooker recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
