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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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! Add fresh jalapeños too, mmm.
I adapted this recipe for the instant pot and it was AMAZING!! Fit Foodie you’re the bomb!
AMAZING! How long did you cook it for in the IP?
8 minutes! Then quick release, added the beans and corn, then resealed the lid and let sit an additional 10 minutes to finish cooking the quinoa + sweet potatoes. Probably could have done 9 or 10 minutes on the IP initially, but as it sat and continued to cook it was perfect!
This recipe sounds delicious. Personally i have not used to cook with sweet potato, i guess in Spain is not so typical, but i’m quiet curious about it, i want to try to taste how it is.
You will love it! They are slightly sweet and really pull all the flavors of this recipe together!
I have loved this recipe so much I eat it every other week (I’m the only vegan in my house so it’s usually my lunch go to). I have never written it down, but went to make it today and noticed the spices changed to a pre-made taco seasoning instead of the original. I loved the original so much, any chance you could share those measurements with me? I would appreciate it soooo much!
Hi! It’s pretty much all the same spices, but here is the original increments: 3 tablespoons chili powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 1 teaspoon paprika. Thanks for your review!
This recipe sounds easy and delicious, but is there a substitute for the sweet potatoes?
This recipe is SUCH A STAPLE in my house! I’m a spice wimp, so I cut the chili powder in half and don’t use the sriracha. Otherwise, I love it as is! I’ve also used leftovers for as a chip dip, too. This is a great recipe to make with pantry items during quarantine too. Thank you!
Such a delish meal! You’re a superstar
Tried this out last night. It was a breeze to prep, which I love! But I agree with a few of the previous commenters that it took significantly longer than 3 hours to cook when using the HIGH setting. I dug in after 4 hours on HIGH but the potatoes were still a teeny bit al dente. I suggest updating the recipe to reflect this.
Just updated to reflect 3 or 4 hours. Everyone has a different slow cooker and ours only took 3 hours!
Have you ever subbed rice for the quinoa? I love this recipe(!!), but am cooking for a group and a few of them have trouble with that particular grain.
Have you ever added chicken to this? Sounds delicious!