1 tbsp Extra-virgin olive oil
1 lb Ground turkey
1 Medium yellow onion, diced
1 cup Uncooked quinoa
2 cans Red enchilada sauce
1 can Black beans, drained and rinsed
1 can Fire-roasted diced tomatoes in their juices
1 cup Frozen corn kernels
1 Red bell pepper, cored and diced
1 Green bell pepper, cored and diced
2 tbsp Chili powder
1 tbsp Ground cumin
1 tsp Garlic powder
1/2 cup Water
1 cup Shredded Mexican blend cheese
Step 1: Heat the olive oil in a large skillet 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.
Step 3: Stir to combine, then cover and cook on high for 2 1/2- 3 hours, until the liquid is absorbed and the quinoa is tender.
Step 4: Remove the lid and 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.