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Before you jump to Quinoa Enchilada Casserole - Slow Cooker recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers and hippies? Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won’t be able to correct the problems of the environment. Each and every family must start generating changes that are environmentally friendly and they have to do this soon. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.
A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, all things considered. It’s related to being sensible, usually.
We hope you got insight from reading it, now let’s go back to quinoa enchilada casserole - slow cooker recipe. You can have quinoa enchilada casserole - slow cooker using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Quinoa Enchilada Casserole - Slow Cooker:
- Provide 1 tbsp. olive oil
- You need 1 lb. ground turkey (or ground beef or ground chicken)
- Prepare 1 small yellow onion, diced
- Take 2 bell peppers, diced
- Prepare 2 cloves garlic, minced
- You need 1 cup uncooked quinoa, rinsed
- Prepare 2 cans (10 oz.) red enchilada sauce
- Use 1 can (15 oz.) black beans, drained and rinsed
- Provide 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- Use 1/2 cup water or unsalted chicken broth
- Prepare 1 tbsp. chili powder
- Get 2 tsp. ground cumin
- You need 1 tsp. garlic powder
- Take 1 tsp. brown sugar
- Take 1/2 tsp. each salt, pepper, smoked paprika
- Take 1 cup shredded cheese of choice, divided
Instructions to make Quinoa Enchilada Casserole - Slow Cooker:
- 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.
- 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.
- 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.
- 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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