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Ground Turkey Enchilada Stew with Quinoa

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"Ground turkey enchilada stew with quinoa. Stir in lime juice before serving."
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4 h 15 m servings 452 cals
Original recipe yields 8 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 452 calories; 19.4 g fat; 43.6 g carbohydrates; 27.7 g protein; 77 mg cholesterol; 943 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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