Ground Turkey Enchilada Stew With Quinoa - cooking recipe

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

Preparation

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.
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.
Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.