Crockpot Mexican Quinoa Recipe
Busy but still want to eat like a queen? This crockpot Mexican quinoa makes it happen. Toss everything in, let it simmer, and walk away. The result? A hearty, protein-packed, flavor-loaded meal that requires zero babysitting. Spiced black beans, juicy tomatoes, fluffy quinoa, and just the right kick of heat—this dish is basically a fiesta in a bowl. Top it with avocado, lime, or anything that makes your taste buds dance. Whether you eat it as a main, a side, or straight from the crockpot (no judgment), this recipe is here to save your weeknight dinner struggles.
Crockpot Mexican Quinoa Recipe
A one-pot, protein-rich, and flavor-packed Mexican quinoa dish that practically cooks itself in the crockpot. Healthy, effortless, and seriously delicious.
Ingredients
Method
Dump & Stir
- Add quinoa, broth, beans, tomatoes, corn, bell pepper, onion, and garlic to the crockpot.
- Sprinkle in cumin, chili powder, paprika, salt, and black pepper. Stir everything together.
Let the Magic Happen
- Cover and cook on low for 3 hours, stirring occasionally to prevent sticking.
Fluff & Taste
- Once done, fluff the quinoa with a fork.
- Taste and adjust seasonings if needed.
Garnish & Serve
- Top with avocado, cilantro, and a squeeze of lime.
- Serve with tortilla chips or enjoy it as is.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 13g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Folate: 30%
- Magnesium: 18%
- Potassium: 20%
- Vitamin C: 10%
Tips for the Best Quinoa
- Rinse quinoa before cooking to remove bitterness.
- Stir in fresh spinach at the end for extra greens.
- For a smoky twist, add a dash of chipotle powder.
- Leftovers? Stuff them into tacos or burritos.
