Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special 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.
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 is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Quinoa Enchilada Casserole - Slow Cooker is something that I’ve loved my whole life. They’re 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:
- Prepare 1 tbsp. olive oil
- Prepare 1 lb. ground turkey (or ground beef or ground chicken)
- Make ready 1 small yellow onion, diced
- Prepare 2 bell peppers, diced
- Make ready 2 cloves garlic, minced
- Get 1 cup uncooked quinoa, rinsed
- Take 2 cans (10 oz.) red enchilada sauce
- Take 1 can (15 oz.) black beans, drained and rinsed
- Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Make ready 1/2 cup water or unsalted chicken broth
- Make ready 1 tbsp. chili powder
- Make ready 2 tsp. ground cumin
- Prepare 1 tsp. garlic powder
- Get 1 tsp. brown sugar
- Take 1/2 tsp. each salt, pepper, smoked paprika
- Make ready 1 cup shredded cheese of choice, divided
Quinoa Enchilada Crockpot has seasoned ground turkey, quinoa, fire-roasted diced tomatoes, salsa, beans, corn, enchilada sauce, and lots of cheese. Top the enchilada quinoa with your favorite toppings like cilantro, lime, guacamole, or your favorite enchilada toppings. 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.
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.
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. 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. And this Slow Cooker Quinoa Enchilada Casserole is a perfect dish.
So that’s going to wrap this up with this special food quinoa enchilada casserole - slow cooker recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
