Quinoa Enchilada Casserole Slow Cooker Recipe by Christina
Quinoa Enchilada Casserole - Slow Cooker 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Butter chicken Lemon Chicken Stuffed Peppers Batch 12 Tex -Mex Spaghetti Squash!! Sour Cream Noodle Bake Butter chicken Lemon Chicken Stuffed Peppers Batch 12 Tex -Mex Spaghetti Squash!! Sour Cream Noodle Bake Fried potatoes Keenjeji with chicken stew Greek salad Mushrooms in oyster sauce Weight reducing yummy drink Mie saus sate (Noodle with Indonesian satay sauce) Sour Cream Noodle Bake Twice Baked Potato with Spinach and Artichoke Vegetable Fish Peppersoup Keto Breakfast Biscuits Fried potatoes Keenjeji with chicken stew Greek salad Mushrooms in oyster sauce Weight reducing yummy drink Mie saus sate (Noodle with Indonesian satay sauce) Sour Cream Noodle Bake Twice Baked Potato with Spinach and Artichoke Vegetable Fish Peppersoup Keto Breakfast Biscuits