Ground Turkey Enchilada Stew with Quinoa

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.