Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Quinoa Enchilada Casserole - Slow Cooker is something which I have loved my entire life.

To get started with this particular recipe, we must first 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 olive oil
2. Take ground turkey (or ground beef or ground chicken)
3. Get small yellow onion, diced
4. Take bell peppers, diced
5. Make ready garlic, minced
6. Make ready uncooked quinoa, rinsed
7. Prepare red enchilada sauce
8. Take black beans, drained and rinsed
9. Take fire roasted diced tomatoes, undrained
10. Make ready water or unsalted chicken broth
11. Take chili powder
12. Take ground cumin
13. Get garlic powder
14. Get brown sugar
15. Make ready each salt, pepper, smoked paprika
16. Prepare 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.

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