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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.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Quinoa
  • 1 cup quinoa rinsed
  • 1 ½ cups vegetable broth
  • 1 can 15 oz black beans (drained and rinsed)
  • 1 can 14 oz fire-roasted tomatoes
  • 1 cup corn frozen or fresh
  • ½ cup red bell pepper diced
  • ½ cup onion chopped
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
For Serving
  • Avocado sliced
  • Fresh cilantro chopped
  • Lime wedges
  • Tortilla chips

Method
 

Dump & Stir
  1. Add quinoa, broth, beans, tomatoes, corn, bell pepper, onion, and garlic to the crockpot.
  2. Sprinkle in cumin, chili powder, paprika, salt, and black pepper. Stir everything together.
Let the Magic Happen
  1. Cover and cook on low for 3 hours, stirring occasionally to prevent sticking.
Fluff & Taste
  1. Once done, fluff the quinoa with a fork.
  2. Taste and adjust seasonings if needed.
Garnish & Serve
  1. Top with avocado, cilantro, and a squeeze of lime.
  2. 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.

Final Thought

This crockpot quinoa is proof that cooking can be effortless yet impressive. Enjoy the flavors of Mexico without lifting a finger (much).