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.
7
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Crockpot Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions