Turkey quinoa enchilada bowls.

The storm was coming and I had not prepared! I went shopping in my cabinets and freezer. I was feeling lazy so a crockpot was the tool. The first thing I had to use up was some ground turkey. I knew I had a bag of quinoa getting close to expiration. Moving to a new home I found all the food I hadn’t used wedged in the back of our old cabinets. I also had a jar of “Cowboy Caviar” salsa from trader Joe’s. Love that stuff. Also in the freezer some corn. In the fridge, pepper, onion and cheddar cheese. Now since I noticed I was grabbing spicy style food, I decided to make my own enchilada sauce.

Ok so since the explanation was totally unnecessary, I’ll just let you know how I made it.

Here’s what you’ll need:

1 Onion

1 Pepper

1 jar of salsa

1 bag of quinoa

1 can of black beans

1 can diced tomatoes

Frozen corn

Ground turkey (I had 1.5 pounds)

Bag of cheddar

Sour cream

1 avocado

Enchilada Sauce:


Chicken broth

Tomato Sauce

Chili powder




Onion powder

Minced garlic

Step one, set the crockpot to high.

Brown the turkey meat. Once done, add to the crockpot. Preferably drained.

Now add:

1 cup of frozen corn

1 10 ounce can of diced tomatoes

1/2 cup of salsa

1 can of black beans

1 small bag of quinoa (it was just under 2 cups)

1 small chopped yellow onion

1 chopped pepper

Now sprinkle in chili powder and cumin.

Add 1 cup of water and 1 cup of chicken broth.

Veggie broth or water are fine.

I eye balled most of this.

For the sauce:

Heat the pan at med-high. Add olive or canola oil. I probably used about 1/4 cup.

Then add 3 tablespoons of flour and just under 3 tablespoons of chili powder. Stir until it looks all red.

Next add 8 ounce can of tomato sauce, 1 cup of chicken broth, minced garlic, onion powder, salt, pepper, and cumin.

Stir until a creamy sauce. You might need to add water to loosen or flour to thicken. Make it to your liking. I turned to simmer and let it cook ten minutes.

Pour sauce over crockpot ingredients. Stir everything together.

Put the lid on and let cook for 3 hours. When I opened after 3 hours it was just a tad watery so I let it cook another half an hour with no lid on. Sometimes quinoa takes a bit. So in total just under 4 hours.

Once it was done I added two cups of cheddar.

Stir and serve!

I topped with sour cream and avocado.

I hope this recipe makes sense. I was really just playing around with what I had. There’s plenty left over to pack for lunch the next few days. Stay safe and cozy tonight. If you make it, send me a picture. I’d love to repost. Happy Sunday.



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