Mexican Quinoa

4.93 from 38 votes

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.

Prep Time20

Cook Time4 25

Total Time4 45

Course: Dinner, Vegetarian

Cuisine: Mexican

Keyword: mexican quinoa

Servings: servings

Author: Chelsea Lords

Cost: $6.72

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

US - Metric

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.

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