Quinoa Enchilada Casserole

As temperatures cool, I find myself wanting to envelope myself in the warm comforts of my bed (or the couch) more and more. The urge to jump up and start my day becomes subdued, replaced by the need to hunker down and cozy up. I find myself choosing yoga videos with titles such as “Salve” and “Soften”. My movements are slower, my joints and muscles a bit tighter. It’s a time for self-love, a time to take everything at a steadier pace than usual. I would say that wintry times call for easy-to-make recipes that allow me to enjoy more of, well, me-time. In particular, I am drawn to comfort foods, ones that would come out of my mom’s kitchen. Something warm to my belly, as well as my heart. I draw upon recipes for soups, pastas, and casseroles for the additional comfort that I’m looking for. I like to think that this is also the grub yearned for by our friends and family who gather indoors with us during this cooler season. Possibly only because it’s what I want to serve.

When feeding a large group of people, the easiest way to prepare is hours beforehand. It’s never any fun trying to entertain while also stirring a pot of boiling soup that may overflow at a moment’s notice. I don’t enjoy the rush of moving about the kitchen and adding ingredients last minute in an effort to make the salad taste fresh. I like the kitchen to already be clean as my guests arrive, and I like to have a calm mindset. I much rather prefer an atmosphere where I could place 100% of my focus on the entertaining rather than the cooking. So when board game night came around this past week, and I was looking to feed a group of seven, I pulled out my recipe for Slow-cooker Quinoa Enchilada Casserole, placed all ingredients in a pot, and let my friend, the slow-cooker, do all the work. Made with ground turkey, quinoa, black beans, and other veggies, it’s a much healthier option than ordering pizza. Served in a bowl right when the guests are ready to eat, and topped with an avocado slice (or three), this is the perfect meal to sit down with over a board game. Guests can opt to eat it like a soup, or as a dip for tortilla chips. Let them choose! I keep the slow-cooker on warm all night long, so guests can go back for seconds. And after the last friend has left in the wee hours of the night, the slow-cooker’s ceramic pot is an easy clean up after a good soak overnight. Let that be tomorrow’s problem. We’re taking it slow over here.

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Ingredients:

  • 1 pound ground turkey
  • 1 cup uncooked quinoa, rinsed
  • 1 can (15-ounce) black beans, drained and rinsed
  • 1 cup corn
  • 1 can (15-ounce) diced fire roasted tomatoes
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 cup water
  • 1 can (10-ounces) enchilada sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons ground coriander
  • 1 cup shredded Mexican blend cheese
  • 3 green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper (optional)
  • Tortilla Chips

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The Process:

  1. Cook the ground turkey in a skillet prior to placing in the slow-cooker.
  2. Add all ingredients until the optional jalapeno pepper in the slow-cooker. Stir to combine. Cover and allow the pot to do the work on high for 3 hours or until the liquid is all absorbed into the mixture.
  3. Remove the lid and stir everything again. Taste and add salt and pepper to your liking. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions, avocado, and cilantro.
  4. Serve with the chips at the center of the table. Enjoy!

 

 

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