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Why This Recipe Is So Delicious
Hearty and full of flavor, combining the warmth of Mexican spices with the healthy benefits of quinoa and lean ground turkey. It’s a comforting meal that’s easy to make and perfect for busy weeknights.
Kitchen Tricks
- Brown the turkey thoroughly to develop rich flavor before adding other ingredients.
- Rinse the quinoa well to remove any bitterness and ensure a fluffy texture.
- Adjust the spice level by adding more chili powder or a pinch of cayenne if you like heat.
- Rinse the quinoa well to remove any bitterness and ensure a fluffy texture.
- Adjust the spice level by adding more chili powder or a pinch of cayenne if you like heat.
Step 1
Gently heat a large skillet over medium-high heat. Add the ground turkey and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, which should take about 5 to 7 minutes. Once cooked, drain off any excess grease.
Step 2
Transfer the turkey to your slow cooker and toss in the enchilada sauce, black beans, quinoa, diced tomatoes with chiles, water, corn, salsa, chopped onion, green bell pepper, chili powder, garlic, and cumin. Give everything a good stir to combine.
Step 3
Set the slow cooker to high and let it cook for around 4 hours, or until the quinoa is tender and all the flavors have melded together.
Step 4
When it’s ready, stir in some shredded Cheddar cheese and fresh cilantro for a nice finishing touch. Serve warm and enjoy!
Serving Recommendations
Serve this stew topped with fresh cilantro, a dollop of sour cream, and some shredded cheese. It also pairs nicely with warm corn tortillas or a simple green salad on the side.
How To Save Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the stew has thickened too much. It also freezes well for up to 3 months.
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