Crockpot Quinoa

5 from 4 votes

Crockpot Quinoa is packed with fajita-inspired flavors and couldn’t be easier—just toss everything in and let the slow cooker do the work! It’s vegetarian, easily vegan, and totally delicious.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner, Lunch, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: crockpot quinoa, crockpot quinoa recipes

Servings: servings

Author: Chelsea Lords

Cost: $7.12

Equipment

6-quart Crock-Pot

Ingredients

Cooking spray
1 (15.5-ounce) can chili beans in mild sauce see note 1
1 (14.5-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans drained and rinsed
1-1/2 cups frozen corn
1 cup quinoa plain
1 teaspoon minced garlic
2-1/4 cups vegetable stock or chicken stock, or broth
1/4 cup finely diced jalapeño 1 small, optional, see note 2
1 (14-ounce) package frozen tri-color pepper and onion blend
1 (1.12-ounce) package fajita seasoning mix see note 3
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 cup shredded 4-cheese Mexican blend or fiesta blend
Optional additions see note 4

US - Metric

Instructions

Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating (some quinoa is pre-rinsed and says so on the package). If using jalapeños, remove ribs and seeds and finely mince or pulse in a mini food processor until evenly chopped.
Add the undrained chili beans and tomatoes. Add in drained and rinsed black beans, corn, rinsed quinoa, garlic, stock, minced jalapeño, pepper and onion blend (no need to thaw), fajita seasoning, cumin, and chili powder. Give everything a good stir, then cover the slow cooker with a lid.
Cook on high for 2 and 1/2 to 4 hours. (Watch carefully, as all slow cookers cook differently. Mine takes around 3 hours and 30 minutes.) You’ll know it’s done when the quinoa has “popped” and most of the liquid is absorbed. Be careful to not overcook; if the quinoa burns at the edges, it can become a bit mushy. Stir gently and let mixture stand off heat without lid for about 5–10 minutes to steam through and allow remaining liquid to absorb. Stir once more gently.
Sprinkle in the cheese and allow to melt on top. Taste and adjust seasoning, adding additional salt/pepper if needed. Serve in bowls with desired toppings; I love lots of sour cream, fresh avocado or guacamole, fresh cilantro, and a good squeeze of fresh lime!

Notes

Note 1: Chili beans are generally pinto beans in a mild chili-spiked sauce. If you can’t find them (sometimes called ranch-style beans), I recommend using a can of pinto beans instead.

Note 2: Omit jalapeño peppers if sensitive to spice!

Note 3: Or make a homemade fajita seasoning blend:

2 teaspoons ground chili powder (use McCormick® for less heat)
1 teaspoon EACH: paprika, fine sea salt, granulated sugar, ground cumin
1/2 teaspoon EACH: onion powder, garlic powder
1/8 teaspoon: ground cayenne pepper (adjust to heat preference)

Note 4: Optional additions: sour cream (lite is great), guacamole or avocado, fresh lime, and cilantro.

Vegan: Omit animal products to make this recipe vegan. You can find vegan substitutes for most of the items: cheese, sour cream, and broth.

Storage: Let leftovers cool, then store in airtight containers for up to 3 days. Or freeze cooled leftovers in airtight containers; thaw in fridge.

Nutrition