Quinoa Enchilada Casserole - Slow Cooker.
Yes, this is a simple recipe just when the other ones. I think the hardest allocation is to find the best ingredients consequently you can enjoy the delectable Quinoa Enchilada Casserole - Slow Cooker for your dinner with your friends or family. You can cook Quinoa Enchilada Casserole - Slow Cooker using 16 ingredients and 4 steps. Here is how you cook it.
Ingredients of Quinoa Enchilada Casserole - Slow Cooker
- Prepare of olive oil.
- Prepare of ground turkey (or ground beef or ground chicken).
- You need of small yellow onion, diced.
- You need of bell peppers, diced.
- You need of garlic, minced.
- You need of uncooked quinoa, rinsed.
- You need of red enchilada sauce.
- Prepare of black beans, drained and rinsed.
- Prepare of fire roasted diced tomatoes, undrained.
- Prepare of water or unsalted chicken broth.
- You need of chili powder.
- You need of ground cumin.
- Prepare of garlic powder.
- You need of brown sugar.
- It's of each salt, pepper, smoked paprika.
- It's of shredded cheese of choice, divided.
Quinoa Enchilada Casserole - Slow Cooker step by step
- 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..
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