Ground Turkey Enchilada Stew with Quinoa
Description
Ground turkey is slow cooked with quinoa, bell peppers, green chiles, salsa, corn, and black beans in this yummy gluten-free enchilada stew.
Ingredients
•
1 pound ground turkey
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1 (19 ounce) can enchilada sauce
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1 (15 ounce) can black beans, drained
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1 1/2 cups uncooked quinoa
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1 (10 ounce) can diced tomatoes and green chiles, undrained
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1 cup water
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1 cup frozen corn
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1/2 cup salsa
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1/2 cup chopped onion
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1/2 cup chopped green bell pepper
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1 tablespoon chili powder
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1 teaspoon minced garlic
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1 teaspoon ground cumin
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2 cups shredded Mexican cheese blend
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1/3 cup chopped fresh cilantro
Directions
1
Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2
Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
3
Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.