Slow Cooker Cheesy Enchilada Quinoa

What you need:

• 1 lb. ground turkey
• 1 1/2 cups uncooked quinoa
• 1 can (15 oz.) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can Rotel
• 1/2 cup salsa
• 1 clove minced garlic
• 1 small onion, diced
• 1 orange bell pepper, diced
• 1 cup water
• 2 cans (10 oz. each) red enchilada sauce
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 2 cups shredded Mexican cheese
• Fresh cilantro, chopped
• 1 lime
• Sour cream
• Green onion, diced

Directions:

1. Brown ground turkey in a skillet, drain, if needed. Put into the slow cooker.
2. Then add quinoa, beans, corn, Rotel, salsa, garlic, onion, and orange bell pepper.
3. Add water, enchilada sauce, chili powder, and cumin. Stir well.
4. Cook on HIGH for 3 to 3 1/2 hours.
5. Stir in cheese and cilantro. Squeeze the lime over the top.
6. Serve topped with sour cream and green onions.

Recipe from Chelsea's Messy Apron