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Composition for Quinoa Enchilada Casserole - Slow Cooker:

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

Quinoa Enchilada Casserole - Slow Cooker start cooking:

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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