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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 Nutritious Power Snacks.
Healthy eating encourages a feeling of health and wellbeing. Increasing our consumption of well balanced meals while lowering the intake of unhealthy ones contributes to a more healthy feeling. Eating more fresh vegetables helps you feel much better than eating a piece of pizza. This is often a problem, nevertheless, in terms of eating between goodies. Finding snack foods that help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?
Have a shot at eating almonds if you do not suffer from nut allergies. Almonds are often considered a super food because they’re packed full of things which help boost our vitality while keeping us healthy. Almonds can be a natural source of B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also found in turkey that causes drowsiness, is present in almonds. Regarding almonds, however, they wont cause you to really miss a nap. Rather they will merely help your muscles and digestive system relax while also helping you feel less stressed out. Your emotional state can often be lifted simply by eating almonds.
You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to quinoa enchilada casserole - slow cooker recipe. To make quinoa enchilada casserole - slow cooker you need 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Quinoa Enchilada Casserole - Slow Cooker:
- Prepare 1 tbsp. olive oil
- Get 1 lb. ground turkey (or ground beef or ground chicken)
- Get 1 small yellow onion, diced
- Prepare 2 bell peppers, diced
- Take 2 cloves garlic, minced
- Take 1 cup uncooked quinoa, rinsed
- Get 2 cans (10 oz.) red enchilada sauce
- Use 1 can (15 oz.) black beans, drained and rinsed
- You need 1 can (14.5 oz.) fire roasted diced tomatoes, undrained
- You need 1/2 cup water or unsalted chicken broth
- Provide 1 tbsp. chili powder
- Prepare 2 tsp. ground cumin
- Get 1 tsp. garlic powder
- You need 1 tsp. brown sugar
- Prepare 1/2 tsp. each salt, pepper, smoked paprika
- Provide 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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