Slow Cooker Mexican Quinoa
Published 8/25/2023
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Plant-based Mexican quinoa is made with pantry staples for an easy weeknight dinner. The slow cooker does all the work for this simple and flavorful vegan crockpot recipe!
This nourishing slow cooker sweet potato Mexican quinoa is one of our favorite slow cooker recipes. Naturally gluten free and vegan, this one-pot meal is made with protein-packed quinoa, beans, sweet potatoes, and spices. It sounds like a simple ingredient list, but let me tell you – the combination of everything is just so delicious!
It’s easy, too! Simply add all of the ingredients to the slow cooker, cover, and let the slow cooker do it’s thing. Cook for 3-4 hours on high or 6-8 hours on low.
Featured Comment
“Loved this recipe! Super easy, yet so satisfying. I threw an easy egg over it one morning for breakfast, also added tortilla strips one afternoon for a dipping snack. So versatile!” – Mollie
What You Need for Mexican Quinoa
Keep this recipe in your back pocket for when you need a “you don’t have anything to make for dinner” dinner. All you need are a few basic ingredients for this flavor packed meal:
Quinoa + sweet potatoes are the base of this recipe.
Canned black beans, whole kernel corn, crushed tomatoes, and green chiles add flavor, nutrients, and texture.
Broth keeps the quinoa moist.
Onion, taco seasoning, sriracha, and maple syrup add delightful flavor.
Mexican Quinoa Substitutions
Slow cooker Mexican quinoa is totally adaptable to what you have on hand. Instead of:
- White quinoa, use red, black, or tri-color quinoa
- Black beans, use your favorite kind of beans
- Canned whole kernel corn, use frozen corn
- Veggie broth, use water or another kind of broth
- Homemade taco seasoning, use a store bought spice mix
- Sriracha, use your favorite hot sauce
And, instead of slow cooker Mexican quinoa, try our Mexican sweet potato quinoa casserole or Mexican quinoa salad.
FAQ
Yes, quinoa is a naturally gluten free seed that cooks up with a hearty texture. It’s often a great gluten free substitute for rice or farro.
The sweet potatoes are cooked through when the chunks are fork tender. You should be able to easily pierce the potatoes with a fork without any resistance.
Definitely. For a less spice version, omit the green chiles and sriracha.
Storage
Not only is Mexican quinoa great for a weeknight dinner, it’s wonderful to enjoy throughout the week. Once the quinoa has fully cooked in the slow cooker, let it cool, then transfer into airtight containers. Refrigerate for up to 5 days for an easy grab-and-go meal.
Freeze this Quinoa
Mexican quinoa freezes beautifully! Store in an airtight container in the freezer for up to 3 months. And, here are all of our tips for preparing a vegetarian freezer meal.
Serving Suggestions
This one-pot meal is just that – a meal made all in one pot with minimal prep and cleanup! Top each bowl of Mexican quinoa with guacamole or chopped avocado, diced tomatoes, salsa, sour cream or Greek yogurt (vegan if needed), a sprinkle of cheese (non-dairy works great), or fresh cilantro.
Slow Cooker Mexican Quinoa
Ingredients
- 1 cup uncooked white quinoa
- 2 large sweet potatoes, peeled and diced
- 15 oz. black beans, drained and rinsed
- 15 oz. whole kernel corn, drained and rinsed
- 28 oz. crushed tomatoes
- 4 oz. green chiles
- 2 cups vegetable broth, or any kind of broth
- 1/2 large red onion, finely diced
- 3 tablespoons taco seasoning
- 1 tablespoon sriracha
- 2 teaspoons maple syrup
Optional Toppings
- fresh cilantro
- yogurt, dairy-free if necessary
- sliced avocado
- smoked paprika
Instructions
- Spray your slow cooker with non-stick cooking spray.
- Place all of the ingredients into your slow cooker and mix until combined.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours (or until the quinoa is fully cooked and the sweet potatoes are at desired texture).
- Every hour, give the ingredients a stir.
- When the quinoa is cooked and the sweet potatoes are soft, uncover the slow cooker.
- Serve with your favorite toppings and enjoy!
Tips & Notes
- Storage: Let the Mexican quinoa cool completely, then transfer to airtight containers and refrigerate for up to 5 days.
- Freezing Instructions: Store in an airtight container in the freezer for up to 3 months.
- Nutrition information does not include toppings.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe sounds great. Wondering if I can replace the maple syrup with honey. Going to try it today.
I don’t see why not!
Can you use like a wild rice blend instead of quinoa?
Hi! I haven’t tried it with that, so I am not sure!
Hi, It is surely a lovely recipe can you tell me an alternative for cooking this faster if possible?
Divided into 5 servings for lunch. So good and filling!
It sure is the time of year for comfort food and this looks perfect 🙂 I am going to do this in the crockpot tomorrow. Cant wait to finish work haha
You will LOVE it!
Love this recipe, glad I found this, thank you so much. Don’t forget to brush your teeth well after eating. Keep up the great work.
Made this for Sunday football. Such an easy dish and full of so much flavor! Everyone loved it! Love your healthy slow cooker dishes and one pan dishes!
YAY!!!
Do you drain the canned beans and corn?
Yes!
Thanks. Do you rinse them as well?
I know you said stir occasionally, but I thought I could get away with combining everything together and leaving it in the lowest (10-hr setting) while I was at work. Definitely not recommended! It burned the sides and the quinoa has mostly come apart. I’m still going to eat the non-burned parts and the house smelled amazing when I got home, but figured I would share in case anyone else had the same idea in mind!
Thank you for sharing, Kelly! Glad you were able to save some and that your house still smelled good. 🙂
Love this recipe. I was looking for such a dish. Glad I found your blog.
You are doing a great job. Keep it up