slow cooker mexican quinoa
Whip up this savory slow cooker Mexican quinoa for a pantry-staple meal that's naturally vegan and gluten-free. It's an easy, hearty, and healthy dish perfect for weeknights.
Prep
: 10
Total
: 25 minutes
Ingredients
Main 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
- 0.5 large red onion finely diced
- 3 tablespoons taco seasoning
- 1 tablespoon sriracha
- 2 teaspoons maple syrup
- optional fresh cilantro for garnish
- optional yogurt dairy-free if necessary, for serving
- optional sliced avocado for serving
- optional smoked paprika for garnish
Instructions
Preparation Steps
- 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 4 hours, or on low for 6-8 hours, until the quinoa is fully cooked and the sweet potatoes are tender.
- Every hour, give the ingredients a stir to prevent sticking and ensure even cooking.
- When the quinoa is cooked and the sweet potatoes are soft, uncover the slow cooker.
- Serve immediately with your favorite toppings like fresh cilantro, sliced avocado, yogurt, or a sprinkle of smoked paprika. Enjoy!
Notes
This recipe is very versatile. For a less spicy version, omit the green chiles and sriracha. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.