Slow cooker mexican quinoa

Slow cooker mexican quinoa

By Isabella Ross
10’ Prep time
240’ Cook time
250’ Total time
342 Calories
6 Serving

Summary

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!
Isabella Ross 0 Followers

Step by Step

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Step 1

Spray your slow cooker with non-stick cooking spray.
Step 2
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Step 2

Place all of the ingredients into your slow cooker and mix until combined.
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Step 3

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).
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Step 4

Every hour, give the ingredients a stir.
Step 5
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Step 5

When the quinoa is cooked and the sweet potatoes are soft, uncover the slow cooker.
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Step 6

Serve with your favorite toppings and enjoy!

Tips and Warnings

  • 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.

Ingredient

  • Maple syrup
    Maple syrup
    9.86 ml
  • Vegetable broth
    Vegetable broth
    473.18 ml
  • Sliced avocado
    Sliced avocado
    1
  • Yogurt
    Yogurt
    1
  • Crushed tomatoes
    Crushed tomatoes
    793.79 g
  • Sriracha
    Sriracha
    14.79 ml
  • Black beans
    Black beans
    425.24 g
  • Large red onion
    Large red onion
    0.5
  • Green chiles
    Green chiles
    113.4 g
  • Smoked paprika
    Smoked paprika
    1
  • Fresh cilantro
    Fresh cilantro
    1
  • Taco seasoning
    Taco seasoning
    44.36 ml
  • Uncooked white quinoa
    Uncooked white quinoa
    236.59 ml
  • Whole kernel corn
    Whole kernel corn
    425.24 g
  • Large sweet potatoes
    Large sweet potatoes
    2

Nutrition Facts

View nutrition facts
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