"Ground turkey enchilada stew with quinoa. Stir in lime juice before serving."
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
- Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.
- Cook’s Note:
- Use any color bell peppers you prefer.
Per Serving: 452 calories;19.4 g fat;43.6 g carbohydrates;27.7 g protein;77 mg cholesterol;943 mg sodium.Full nutrition
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