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–+ servings

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!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 120 kcal

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
  • 1 fresh cilantro for serving
  • 1 yogurt dairy-free if necessary, for serving
  • 1 sliced avocado for serving
  • 1 smoked paprika for serving (optional)

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 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!

Notes

Serve with fresh cilantro, a dollop of yogurt (dairy-free if necessary), and sliced avocado.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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