Mexican Crockpot Quinoa Recipe

Name: Mexican Crockpot Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Uncooked; 1 cup Frozen Corn; ⅔ cups Reduced Sodium Chickpeas, Drained And Rinsed; 1/2 cups Black Beans, Drained And Rinsed; 1 cup Red Pepper Chopped; 1 cup Roma Tomatoes, Chopped; 1/2 cups Onion, Roughly Chopped; 1/2 Tablespoons Ground Cumin; 1 Tablespoon Garlic, Minced; 1/4 teaspoons Salt; Pinch Of Pepper; 1- 1/2 Tablespoon Adobo Sauce From Canned Chipotle Peppers In Adobo Sauce; 2 cups Reduced Sodium Vegetable Broth; Grated Cheddar, For Garnish; Chopped Cilantro, For Garnish

Servings: persons

1 cup Quinoa, Uncooked
1 cup Frozen Corn
⅔ cups Reduced Sodium Chickpeas, Drained And Rinsed
1/2 cups Black Beans, Drained And Rinsed
1 cup Red Pepper Chopped
1 cup Roma Tomatoes, Chopped
1/2 cups Onion, Roughly Chopped
1/2 Tablespoons Ground Cumin
1 Tablespoon Garlic, Minced
1/4 teaspoons Salt
Pinch Of Pepper
1- 1/2 Tablespoon Adobo Sauce From Canned Chipotle Peppers In Adobo Sauce
2 cups Reduced Sodium Vegetable Broth
Grated Cheddar, For Garnish
Chopped Cilantro, For Garnish

1
1.
2
Spray slow cooker with cooking spray and place uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion, cumin, garlic, salt, pepper and adobo sauce inside, stirring until well combined.
3
2.
4
Pour in vegetable broth, stir well, and cover pot.
5
Cook on high for 34 hours.
6
Mine was perfect at 3 hours, so check it and make sure quinoa isnt burning.
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3.
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Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.
9
Note: I preferred the quinoa with 1 1/2 tablespoons of adobo sauce, because I like a little bit of kick.
10
If youre very sensitive to spice, I would go with 1 tablespoon.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Quinoa, Uncooked, 1 cup Frozen Corn, ⅔ cups Reduced Sodium Chickpeas, Drained And Rinsed, 1/2 cups Black Beans, Drained And Rinsed, and more.

Yes, Mexican Crockpot Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Crockpot Quinoa

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