Servings: 8
Prep Time: 10 minutes
Cook time: 6 hours


  • 3 cups low sodium broth

  • 1 pound ground turkey or chicken 

  • 1 medium yellow onion, diced

  • 1 cup uncooked quinoa

  • 2 1/2 cups marinara sauce

  • 1 cup of diced tomatoes

  • 1 red bell pepper, cored and diced

  • 1 green bell pepper, cored and diced

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon garlic powder

  • 1/2 cup water

  • 1 cup mozzarella cheese

  • For serving: chopped fresh cilantro, diced avocado, chopped green onion,  plain Greek yogurt


  1. Heat all the low sodium broth.  Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer everything to the bottom of a large slow cooker.

  2. To the slow cooker, add the quinoa, red sauce, tomatoes, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.  (If dry, add more liquid as needed.)

  3. Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.

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