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Wellness & CareHealthy Recipes › Slow Cooker Quinoa Enchilada Casserole
March 25, 2019

Slow Cooker Quinoa Enchilada Casserole

Slow Cooker Quinoa Enchilada Casserole

This super simple and quick recipe is great for a Sunday evening. You can prep everything in the early afternoon and have all your clean up done long before dinner is on the table. It also works well for heating up as leftovers during the work week.


  • 2 cloves of garlic chopped
  • 1 medium onion
  • 1 tbsp of cooking oil (canola, avocado or olive oil)
  • 1 lb of ground turkey or beef
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne
  • 1 ½ cups uncooked quinoa, rinsed
  • 1 (10-ounce) can enchilada sauce
  • 1 (4.5-ounce) can chopped green chilies
  • 1 cup frozen corn
  • 1 can of black beans, drained and rinsed
  • 1 orange bell pepper
  • 1 can of diced tomato
  • ½ cup of water
  • Salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese (optional topping)
  • 1 avocado, halved, seeded, peeled and diced (optional topping)
  • Sour cream (optional topping)
  • Chopped cilantro (optional topping)



  1. In a large frying pan cook onion and garlic with oil on medium heat.
  2. Add turkey or beef to the oil with cumin, chili powder, cayenne, salt and pepper.
  3. Once fully cooked, place entire contents of pan in slow cooker (feel free to drain the fat from beef)
  4. Stir in corn, black beans, quinoa, orange pepper, can of diced tomato,enchilada sauce and green chilies. Salt and pepper to taste. For a less spicy version, leave out the green chilies.
  5. Pour in ½ cup of water
  6. Cover and cook on low heat for 4-6 hours or high heat for 3 – 3.5 hours, or until liquid is reduced.
  7. Scoop and serve in bowl, top individual servings with cilantro, sour cream, shredded cheese and avocado (toppings optional).
  8. You can make this recipe vegetarian by omitting the meat. Be sure to use spices directly in the slow cooker if you leave the meat out.