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+ servings
Mexican quinoa in bowl
4.50 from 12 votes

Slow Cooker Mexican Quinoa Recipe

Whip up this savory Slow Cooker Mexican Quinoa for a pantry-staple meal that's also naturally vegan and gluten-free!
Prep 10 minutes
Cook 4 hours
Fat 3
Carbs 57
Protein 16
Yield 6

Ingredients

  • 1 cup uncooked white quinoa
  • 2 large NC sweetpotatoes peeled and diced
  • 1 15- oz. can black beans drained and rinsed
  • 1 15- oz. can whole kernel corn drained and rinsed
  • 1 28- oz. can crushed tomatoes
  • 1 4- oz. can 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

  • Begin by spraying your slow cooker with non-stick cooking spray.
  • Then, 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).
  • Occasionally stir all of the ingredients together every hour.
  • When the quinoa is cooked and the sweet potatoes are soft, uncover the slow cooker.
  • Serve the sweetpotato Mexican quinoa with the optional toppings and enjoy!

Tips & Notes

  • Nutrition information does not include toppings.

Nutrition Facts

Serving: 1/6 recipe | Calories: 342kcal | Carbohydrates: 57g | Protein: 16g | Fat: 3g | Fiber: 12g | Sugar: 13g