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
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Step by Step
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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 syrup9.86 ml -
Vegetable broth473.18 ml -
Sliced avocado1 -
Yogurt1 -
Crushed tomatoes793.79 g -
Sriracha14.79 ml -
Black beans425.24 g -
Large red onion0.5 -
Green chiles113.4 g -
Smoked paprika1 -
Fresh cilantro1 -
Taco seasoning44.36 ml -
Uncooked white quinoa236.59 ml -
Whole kernel corn425.24 g -
Large sweet potatoes2