Quinoa Enchilada Casserole - Slow Cooker
I'm always on the lookout for a good slow cooker meal, especially during the school year when we're so busy. This one is packed with protein, full of flavor and easy to put together. Instead of the black beans, kidney beans or pinto beans would be good. This makes quite a bit, but the leftovers are just as good. Recipe largely adapted from wellplated.com
Quinoa Enchilada Casserole - Slow Cooker
I'm always on the lookout for a good slow cooker meal, especially during the school year when we're so busy. This one is packed with protein, full of flavor and easy to put together. Instead of the black beans, kidney beans or pinto beans would be good. This makes quite a bit, but the leftovers are just as good. Recipe largely adapted from wellplated.com
Cooking Instructions
- 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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