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Turkey Enchilada Quinoa Stew

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PREP TIME
10 min
COOKING TIME
245 min
TOTAL TIME
255 min
SERVINGS
8 servings
Dinner
Turkey Enchilada Quinoa Stew
Ingredients
  • 1 pound ground turkey
  • 1 (19 ounce) can enchilada sauce
  • 1 (15 ounce) can black beans, drained
  • 1 1/2 cups uncooked quinoa
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 cup water
  • 1 cup frozen corn
  • 1/2 cup salsa
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon chili powder
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • 2 cups shredded Mexican cheese blend
  • 1/3 cup chopped fresh cilantro
Instructions
1
Preheat a large skillet over medium-high heat, allowing it to reach its optimal temperature. Sear the turkey in the hot skillet until it reaches a desirable level of browning and crumbles easily, taking approximately 5 to 7 minutes. Remove the turkey from the skillet and discard any excess fat.
2
Next, combine the browned turkey with a rich and savory sauce, a can of black beans, cooked quinoa, diced tomatoes, water, corn, a spicy salsa, an onion, a green bell pepper, a blend of spices including chili powder and cumin, minced garlic, and chopped cilantro in a slow cooker.
3
Place the ingredients in the slow cooker and cook on High for approximately 4 hours, or until the quinoa is tender and the flavors have melded together in harmony. Finally, stir in some melted Cheddar cheese to add a creamy and indulgent touch to the dish.