1 pound ground turkey
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup onion
1/2 cup sweet bell peppers (we recommend using orange)
1 cup water
1 can (19 ounces) red enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro chopped
Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalapeño
In a large skillet, cook the ground turkey until browned through. Drain out any grease and place in the slow cooker.
Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa, and minced garlic.
Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker. If desired chop up a jalapeño and add it too.
Add in the water, enchilada sauce (we recommend using mild, but use whatever you like best), chili powder, and cumin
Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
If desired, add in the fresh lime juice, a dollop of sour cream and some chopped green onions.