How to cook Quinoa Enchilada Casserole - Slow Cooker for beginners

Quinoa Enchilada Casserole - Slow Cooker - Turned out great! Very moist.. Today I am sharing this Quinoa Enchilada Casserole - Slow Cooker! A quick and easy dinner that is ready in under 15 minutes!

You can cook Quinoa Enchilada Casserole - Slow Cooker with 16 Ingredients and 4 steps. See the following guide!

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

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..