Slow Cooker Mexican Quinoa
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
Total 4 hours 10 minutes
Fat 3
Carbs 57
Protein 16
Yield 6
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 Facts
Serving: 1/6 recipe | Calories: 342kcal | Carbohydrates: 57g | Protein: 16g | Fat: 3g | Fiber: 12g | Sugar: 13g