How to Make Gordon Ramsay Quinoa Enchilada Casserole - Slow Cooker

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, quinoa enchilada casserole - slow cooker. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Quinoa Enchilada Casserole - Slow Cooker is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Quinoa Enchilada Casserole - Slow Cooker is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. 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. Make ready 1 tbsp. olive oil
2. Prepare 1 lb. ground turkey (or ground beef or ground chicken)
3. Make ready 1 small yellow onion, diced
4. Make ready 2 bell peppers, diced
5. Take 2 cloves garlic, minced
6. Get 1 cup uncooked quinoa, rinsed
7. Take 2 cans (10 oz.) red enchilada sauce
8. Prepare 1 can (15 oz.) black beans, drained and rinsed
9. Get 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
10. Prepare 1/2 cup water or unsalted chicken broth
11. Get 1 tbsp. chili powder
12. Make ready 2 tsp. ground cumin
13. Get 1 tsp. garlic powder
14. Make ready 1 tsp. brown sugar
15. Make ready 1/2 tsp. each salt, pepper, smoked paprika
16. Take 1 cup 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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