Slow Cooker Mexican Quinoa Bake
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This Slow Cooker Mexican Quinoa Bake takes only 10 minutes of prep work and is made with quinoa and all your favorite Mexican ingredients for a thick, filling and delicious slow cooker weeknight meal!
Getting a slow cooker was one of the best decisions I made last year; when I had only 10 minutes to make a meal in the morning, I could easily pop it into this amazing device and come home 8 hours later after work to a deliciously home cooked meal. I also loved the variety that the slow cooker provided; if I was popping in for lunch I could set the meal to cook for 4 hours, or even less if I was heading out for an hour or so and wanted to come back home to a delicious meal simmering away for a few hours. The latter scenario is what inspired my need to create today’s dish – a slow cooker Mexican quinoa bake that would take only 10 minutes of prep work but 2 ½ hours later (on the high setting) I could dive into a delicious thick, flavorful and best of all, quinoa filled bake.
This quinoa bake is much like a chili and made with similar ingredients of your favorite enchilada, taco or other Mexican dish; tomatoes, black beans, corn, bell peppers and cumin to name a few of these ingredients. I love that this dish can be easily customised by you if you wish (maybe you want to decrease any spice for if you’re serving this to children, or increase it if you’re not!) and also that it comes together so quickly. Throw everything in the crockpot, stir, and turn it on; that’s it. When it’s finished, you can top it with a combination of delicious shredded Mexican cheese and leave it on for a few extra minutes so it can beautifully melt into the quinoa bake and your meal is finished. It makes about 8-10 filling servings and will be loved by the entire family for sure! Feel free to serve with some tortilla chips for a fun twist or to wrap it all in a burrito for a meal on the go
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Slow Cooker Mexican Quinoa Bake
Ingredients
- 2¼ cups vegetable broth
- 1 cup uncooked quinoa
- 15 ounces can black beans
- 15 ounces can corn kernels
- 14.5 ounces can diced tomatoes
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- ½ medium onion chopped
- 2 cloves garlic
- 1 tablespoon chili powder
- ½ 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
- Add the broth, quinoa, and tomatoes to the slow cooker. Stir to combine.
- Add all the other ingredients except the cheese and stir a few times to combine.
- 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.
- 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.
- Serve by spooning into bowls and enjoy.
Nutrition Information
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Dawn says
I cooked this exactly as written and the family loved it. It was pretty easy to make, too – my kind of recipe!
Julie Evink says
Glad you found a keeper Dawn!
Katie says
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?
Alexa says
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 says
So glad you enjoyed it Alexa!
Cindy says
This recipe was really awesome! Thank you for sharing.
K. J. Gillenwater says
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!
Julie Evink says
So glad you enjoyed it!
Andie says
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!
Abby says
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 says
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 says
I’m with Abby. I have 45 minutes in High left and Quinoa hasn’t popped yet.
Julie Evink says
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!
Melissa says
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 says
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!
NoLogo says
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!
Julie Evink says
Glad you enjoyed it!
Debbie Colebu says
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.
Jessica @ Jessica in the Kitchen says
Hi Debbie,
I used a 6 QT. Hope that helps!
heather+@french+press says
slow cookers are a buy mom’s lifesaver, that’s for sure, and this looks delicious
Gloria // Simply Gloria says
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!
Renee@Two+in+the+Kitchen says
This is a great dish Jessica!! I love how easy it looks to put together!! 🙂
Carol at Wild Goose Tea says
Healthy and GOOD. Tex Mex flavor make me a popular person in my family. Quinoa is sooooo versatile.
Sarah@Whole and Heavenly Oven says
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. 🙂