How to Make Andrew Copley Quinoa Enchilada Casserole - Slow Cooker

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, quinoa enchilada casserole - slow cooker. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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:

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

Steps to make Quinoa Enchilada Casserole - Slow Cooker:

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.

So that is going to wrap it up with this special food quinoa enchilada casserole - slow cooker recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!