Quinoa Enchilada Casserole - Slow Cooker. 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. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. How to make slow cooker quinoa enchilada casserole Pour all ingredients except cheese and toppings into the slow cooker. Quinoa Enchilada Casserole - Slow Cooker

You can have Quinoa Enchilada Casserole - Slow Cooker using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Quinoa Enchilada Casserole - Slow Cooker
  1. Prepare of olive oil.
  2. Prepare of ground turkey (or ground beef or ground chicken).
  3. You need of small yellow onion, diced.
  4. It’s of bell peppers, diced.
  5. It’s of garlic, minced.
  6. It’s of uncooked quinoa, rinsed.
  7. It’s of red enchilada sauce.
  8. You need of black beans, drained and rinsed.
  9. It’s of fire roasted diced tomatoes, undrained.
  10. It’s of water or unsalted chicken broth.
  11. You need of chili powder.
  12. You need of ground cumin.
  13. It’s of garlic powder.
  14. It’s of brown sugar.
  15. You need of each salt, pepper, smoked paprika.
  16. It’s of shredded cheese of choice, divided.

Spicy, from-scratch blender enchilada sauce mixed with beans and quinoa and vegetables, and optional cheesy deliciousness. This meal is one of our favorites! It's so easy to assemble and the slow cooker does all the heavy lifting! It's such a great all-purpose meal — it can be eaten as is, layered in tortillas or lettuce wraps, cooked into actual enchiladas, or eaten as a dip with chips!

Quinoa Enchilada Casserole - Slow Cooker step by step

  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..

In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Spread quinoa mixture into the prepared baking dish. 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. Pour mixture into a slow cooker. Stir in quinoa, vegetable broth, canned tomatoes, tomato sauce, chili powder and cumin and season wtih salt and pepper to taste.