Mexican Quinoa is a simple “dump it and forget about it” slow cooker meal. Add uncooked quinoa, vegetables, beans, and seasonings, then let it cook.
author’s note
No-Fuss Mexican Quinoa Dinner!
These Quinoa Tacos are super popular in my home. Honestly, meal prep doesn’t get much easier. Everything goes into the slow cooker (no prep!) and the result is a super flavorful, meatless taco filling that’s hearty and filling.
I wanted to take that same bold flavor and easy prep and turn it into another vegetarian meal. Enter: Mexican Quinoa. Just as simple, filling, and packed with good-for-you ingredients.
It does have a bit of spice, but nothing too crazy. You can tweak the seasonings, and toppings like cheese, sour cream, or avocado help mellow it out. Even my two-year-old loves it!
Mexican Quinoa Ingredients
The three main ingredients that impact the spiciness level of this dish are the enchilada sauce, taco seasoning packet, and jalapeño peppers.
| Ingredient | Notes |
|---|---|
| Butternut Squash | Chop into small, same sized pieces for even cooking. |
| Quinoa | Rinse to remove any bitterness. |
| Black Beans | Rinse canned beans before adding or use homemade beans. |
| Corn | I like frozen corn for its flavor and freshness but canned works great. |
| Fire Roasted Diced Tomatoes | Include the juice for more sauce to cook everything in. |
| Enchilada Sauce & Taco Seasoning | Use mild if you want less heat. I love Old El Paso’s mild red enchilada sauce. Try making your own taco seasoning. |
| Veggie or Chicken Stock | Both work. Use veggie stock to keep it vegetarian. |
| Jalapeños | Add a light kick and are optional. For less heat, remove the seeds and ribs. |
Topping Suggestions
Mexican Quinoa is good by itself, but adding toppings makes it even better.
- Grated sharp (or extra-sharp) Cheddar cheese
- Chopped cherry tomatoes or pico de gallo
- Fresh chopped cilantro or thinly sliced green onions
- A squeeze of fresh lime
- A large scoop of sour cream (fat-free is great); you can also use Greek yogurt.
- Sliced avocado or scoop of guacamole
- Pickled red onions
How To Make Mexican Quinoa (Tips)
- Spray the slow cooker with cooking spray or use a liner for easy cleanup.
- Chop squash small (about 1/2 inch) so it cooks evenly.
- Rinse quinoa, then add all ingredients to the slow cooker and stir.
- Cook on high for 3.5 to 4.5 hours until squash is soft and quinoa is cooked.
- Switch to low and let sit uncovered for 15–25 minutes so the liquid absorbs.
- Stir, season to taste, and load up with toppings like cheese, sour cream, avocado, and lime.
Featured Comment
“I have made you Mexican Quinoa at least a million times and thought I should rate it and let you know it has become my “go to meal” for any gathering.”
– Joanne
Shortcuts
Time-Saving Suggestions
- Use pre-cut or frozen squash (cut to 1/2-inch cubes) to save prep time.
- Grab pre-minced garlic or use a garlic press for quick prep.
- Choose pre-rinsed quinoa to skip washing.
Storage
- Store: Put leftover Mexican quinoa in an air tight container and store in the fridge for up to 4 days.
- Freeze: Place leftovers in an air tight freezer friendly container or gallon sized bag and freeze for up to 3 months. Thaw in the fridge before reheating.
More Simple Quinoa Recipes:
Mexican Quinoa
Mexican Quinoa is an easy slow cooker meal—just toss in quinoa, veggies, beans, and spices, then let it cook! Pile on your favorite toppings like cheese, sour cream, avocado, and lime for a hearty, delicious dish.
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- Cooking spray
- 1-1/4 pounds cubed butternut squash peeled, cut into 1/2-inch pieces, about 4 cups
- 1 cup frozen corn
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 cup uncooked quinoa rinsed
- 1 teaspoon minced garlic
- 1 (14.5-ounce) can petite fire-roasted diced tomatoes undrained
- 1 finely diced jalapeño about 2 tablespoons, optional, see note 1
- 2 (19-ounce) cans mild red enchilada sauce see note 2
- 1 cup vegetable stock or chicken stock, or broth; I love Swanson’s vegetable stock best
- 1 (1.25-ounce) packet taco seasoning see note 3 for homemade
- Toppings as desired see note 4
Instructions
- Spray a 6-quart slow cooker with cooking spray generously or use a liner.
- Peel, seed, and cut butternut squash into small 1/2-inch cubes to ensure even cooking. Add to slow cooker.
- Combine corn, black beans, rinsed quinoa (I rinse in a fine-mesh sieve), minced garlic, tomatoes, optional jalapeño, enchilada sauce, stock/broth, and taco seasoning.
- Stir well, cover, and cook on high for 3.5–4.5 hours until quinoa pops and squash is tender. Uncover, stir, and set to low, letting it stand for 15–25 minutes until liquid absorbs, stirring occasionally. Prepare toppings and sides during this time.
- Season with salt and pepper if needed. Serve Mexican Quinoa in bowls, topped with Cheddar cheese, sour cream, avocado, cilantro, and lime juice.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Jalapeños add a nice kick but are optional. For less heat, remove the ribs and seeds before dicing, or use milder poblano peppers instead.
Note 2: Make sure you pick the right-sized can of enchilada sauce—these are the slightly larger cans. Taste the sauce before use; if too spicy, use 1 can and replace the other with chicken or vegetable broth.
Note 3: Taco seasoning packets differ in spice and flavor; McCormick’s Mild is a favorite. For homemade, whisk 1 tablespoon mild chili powder, 1 teaspoon each of ground cumin and paprika, and 1/2 teaspoon each of onion powder, garlic powder, dried oregano, fine sea salt, and pepper.
Note 4: Optional toppings: freshly shredded sharp or extra-sharp Cheddar cheese, fresh lime juice, sour cream, chopped cilantro, and/or diced avocado, etc.
Storage: Keep leftover Mexican quinoa in an airtight container in the fridge for up to 4 days. To freeze, store leftovers in an airtight freezer-friendly container or bag for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 43.5g | Protein: 9.8g | Fat: 2.2g | Cholesterol: 0.9mg | Sodium: 1198.1mg | Fiber: 8.7g | Sugar: 9.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Dietary Concerns
- Vegan: This recipe is vegan. Skip cheese and sour cream or use vegan versions.
- Gluten Free: Check labels since some sauces and seasonings have gluten. Old El Paso is usually safe. Homemade seasoning is a good option.
- Dairy Free: Use dairy-free cheese or sour cream for toppings.
I tried this recipe last night and loved it! Here is my review with some modifications I made: http://healthyfoodforhecticlives.com/2016/03/recipe-review-slow-cooker-mexican-quinoa/
So happy to hear this was enjoyed!! Thanks so much for the review and your photo is lovely! 🙂
Had this for dinner tonight, it was delicious! I had some farro made already, so reduced the enchilada sauce a bit and added the farro in for the last hour of cooking. I cooked on high for a bit, but then on low for most of the time. I had some cornbread, so put a square of that in a bowl topped with this, it was SOOOOO good!!
Yay! That is so great to hear!! Also the farro addition sounds DELICIOUS!
Is there anyway I can add chicken to this recipe? And if yes, how much and how should I prepare it?
Sure! I would recommend probably a pound. You could use a rotisserie chicken, shred it, and stir in about a pound after everything is done cooking. We’ve done that before and loved it!
Wow. I made this for my boyfriend and I last night and it is AMAZING. We have a decent sized crockpot so next time I will add more beans, quinoa, corn, etc. I also found this dish to be extremely flavorful yet not spicy. For those who are sensitive to spicy foods this is an excellent dish for you. It is very easy for someone who loves spicy (Me!) to create a spicier version. Thank you so much for sharing! We loved it!
This looks amazing, but for those of us who don’t live in the States, what is in enchilada sauce?
I made this today and with great results! It would be a very easy and quick recipe for beginners. I followed the recipe exactly, but I would make a few changes. The butternut squash was still a little underdone by the time the quinoa was finished cooking, so I would either cut the butternut squash into smaller pieces or bake the butternut squash in the oven with some seasoning before hand. I would also reduce the amount of taco seasoning in the dish out of personal preference (the taco flavor seemed to mask the great flavors of the butternut squash). Overall this is a very interesting recipe. It reminded me of a sort of meatless, mexican chili. I would eat it next time with more cheese and crushed tortilla chips!
This was SO good!
So happy to hear you enjoyed it! Thanks for the comment Nat!
I must have used a spicy enchilada sauce because this was so spicy I couldn’t even eat it! I used two 14 oz cans. I had to package it up and the next day I added another cup of cooked quinoa, a can of tomatoes, and a can of black beans to try to mellow it out. It’s still pretty hot but edible. I love how easy it is and the healthy ingredients so I may have to try again with just one can of enchilada sauce.
Ooo yes must have been a spicy sauce! Sorry it was too spicy for you Michele!! Definitely try it again though with just one can (perhaps mild?) This is one of our favorite meals!! Thanks for the comment!
This was delicious!!! I have a mean chili recipe, but am avoiding red meat nowadays, and I love both quinoa and butternut squash, so thought I’d give it a try. Am I ever glad I did!! I think this is even better than the chili with meat! I’ll admit I changed the recipe a bit. I’m a big fan of spicy, so I added two large jalapenos (unseeded) and used the hot taco seasoning, and also added dried chili pepper flakes. Because this will last me three or four days (I live alone), it will only go on my semi-weekly schedule. What a terrific recipe! Thanks!
Yay!! What a fun comment to read!! 🙂 So glad you loved this and it makes the semi-weekly schedule 🙂
I made this last night. AMAZING! Super easy and super healthy. Thanks!!
Yeah!! SO great to hear! Thanks for the comment CC! 🙂