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Slow Cooker Mexican Quinoa Bake

posted by Jessica Hylton on January 14, 2015

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1 review

Slow Cooker Mexican Quinoa Bake

Preparation 10 minutes 2017-06-27T00:10:00+00:00 Cook Time 2 hours, 40 minutes 2017-06-27T02:40:00+00:00 Serves 10 servings     adjust servings

Ingredients

  • 2 1/4 cups vegetable broth
  • 1 cup uncooked quinoa
  • 15 ounces can black beans
  • 15 ounces can corn kernels
  • 14.5 ounces can diced tomatoes
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 medium onion, chopped
  • 2 cloves garlic
  • 1 tablespoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 cup shredded Mexican cheese

Instructions

  1. Add the broth, quinoa, and tomatoes to the slow cooker. Stir to combine.
  2. Add all the other ingredients except the cheese and stir a few times to combine.
  3. Set the slow cooker to high for 2 ½ to 3 hours (different models of slow cookers cook for different lengths of time). I set mine for 2 hours and 40 minutes.
  4. Check to see that all the ingredients are set together and that the quinoa bake is very thick. Add the cup of shredded cheese on top and turn the slow cooker back on high for a remaining 10 minutes or until cheese is melted.
  5. Serve by spooning into bowls and enjoy.

by

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 221kcal Calories from fat 53
% Daily Value
Total Fat 6g 9%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 12mg 4%
Sodium 403mg 17%
Carbohydrate 33g 11%
Dietary Fiber 7g 28%
Sugars 3g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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    Comments

  • Sarah@Whole and Heavenly Oven


    Hi Jessica!! Gosh, this is pretty much my dream casserole right here! Absolutely swooning over how hot and cheesy it looks—and crockpot casseroles for the WIN. 🙂

  • Carol at Wild Goose Tea


    Healthy and GOOD. Tex Mex flavor make me a popular person in my family. Quinoa is sooooo versatile.

  • Renee@Two+in+the+Kitchen


    This is a great dish Jessica!! I love how easy it looks to put together!! 🙂

  • Gloria // Simply Gloria


    Jessica, absolutely loving the crock pot action …AND the quinoa in this creation of yours! I can only imagine the aroma while this is cooking!

  • heather+@french+press


    slow cookers are a buy mom’s lifesaver, that’s for sure, and this looks delicious

  • Debbie Colebu


    i love vegetarian recipes and slow cooker recipes, so this site is great and thank you.
    But, since there are so many slow cooker sizes on the market, would you please consider adding what size you used or recommend for your recipes. I have a 6 & 4 and am not always sure is the recipe will cook the same if it’s deep or wide cooking.

  • NoLogo


    This is just what I was looking for! A whole meal that can be made solely in a slow cooker – I live in barracks where we can’t have hobs, so recipes like this are a god send.

    I had to substitute black beans for red kidney beans and I think I’ll drop the teaspoon of salt next time – but this is delicious! Thank you!

  • Melissa


    I made this a couple of weeks ago and it was absolutely delicious! I want to make it again with chicken this time and I’m not sure the cook times to use or how to increase the spices if that Is necessary. I’ve been wanting to use my crockpot more, but have had little success finding delicious Meals, So thank you!!

    • Jessica @ Jessica in the Kitchen


      Hi Melissa,

      I’m so glad you enjoyed my recipe! Julie has actually made this for her family and she added browned hamburger to hers and didn’t adjust any of the other directions. For chicken, you wouldn’t need to adjust the times as long as it’s chicken breasts. I would suggest that you cut it into even strips so it cooks evenly. You could also use lean turkey to keep it lighter. I hope that helps!

  • Abby


    Are the cans of beans, tomatoes, and corn supposed to be drained? I’ve had it in the Crock-Pot for almost 3 hours and it isn’t even close to thick yet. What would you suggest?

    • Jessica Hylton


      Hi Abby,

      The can of tomatoes should not be drained. The cans of black bean and corn should be drained, and in general should usually be drained in any recipe. Are you sure your slow cooker is on high and that the right amount of liquid is in the recipe?

    • Juanita


      I’m with Abby. I have 45 minutes in High left and Quinoa hasn’t popped yet.

      • Julie Evink


        I’m not sure why that is Juanita. I’ve made the recipe several times and it has always worked although I do cook it on low!

  • Andie


    This looks delish and I’m making this tomorrow. I see it says serving size is 10. Roughly what does that equal out to in terms of measurements…3/4 cups, 1 cups…etc. thanks in advance!

  • K. J. Gillenwater


    I made this last night and added 2 cups of leftover, chopped up chicken. It was SO good. Great with a little dollop of sour cream on top. The quinoa turns out really fluffy and flavorful. I have just added this as my new favorite crockpot recipe. YUM!

  • Cindy


    This recipe was really awesome! Thank you for sharing.

  • Alexa


    I made this the other day (minus the cheese) and it turned out awesome! Very easy to make and very filling. Thanks for sharing!

    • Julie Evink


      So glad you enjoyed it Alexa!

  • Katie


    I want to make this for a weeknight meal but I work 8 hrs a day. Is it possible to just set it on low or will it over cook?

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