In a large skillet, cook the ground turkey until no pink remains. Place in the slow cooker.
Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions and cilantro.
Slow Cooker Turkey Enchilada Quinoa
Amount Per Serving
Calories 304Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Total Carbohydrates 32g11%
* Percent Daily Values are based on a 2000 calorie diet.