Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories358.9 kcal (18%)
Total Fat15.7 g (22%)
Carbs31.8 g (12%)
Sugars5.5 g (6%)
Protein26.2 g (52%)
Sodium1021.2 mg (51%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonextra-virgin olive oil
1 poundground turkey
or chicken, I used 93% lean ground turkey
1yellow onion
medium, diced
1 cupquinoa
uncooked
2 x 10 ouncecans red enchilada sauce
mild or medium, or 2 1/2 cups homemade red enchilada sauce
1 x 15 ouncecan black beans
drained and rinsed
1 x 15 ouncecan fire-roasted diced tomatoes
in their juices
1 cupcorn kernels
fresh or frozen
1red bell pepper
cored and diced
1green bell pepper
cored and diced
2 tablespoonschili powder
1 tablespoonground cumin
1 teaspoongarlic powder
½ cupwater
1 cupshredded Mexican blend cheese
divided
Instructions
Step 1
Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
Step 2
To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
Step 3
Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
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