Slow Cooker Mexican Quinoa Bake
If you’re looking for a hearty, nutritious dish that is both satisfying and simple to prepare, look no further than this Slow Cooker Mexican Quinoa Bake. Packed with protein-rich quinoa, vibrant vegetables, and a medley of spices, this dish is not only a feast for the eyes but also for the taste buds. Perfect for busy weeknights or meal prep, it’s a one-pot wonder that will keep you coming back for more. Whether you’re serving it for family dinner or prepping for a potluck, this bake is sure to impress.
Why This Slow Cooker Mexican Quinoa Bake Stands Out
This Slow Cooker Mexican Quinoa Bake stands out for several reasons. First and foremost, it’s incredibly easy to make. Just throw everything into the slow cooker, set it, and forget it! The quinoa cooks perfectly and absorbs all the delicious flavors of the ingredients. Additionally, it’s naturally gluten-free and packed with plant-based protein, making it a fantastic option for vegetarians and meat-eaters alike. The combination of black beans, corn, and spices creates a flavor explosion that will transport you straight to Mexico.
Ingredient Rundown
To create this flavor-packed dish, you’ll need the following ingredients:
- 2 cups vegetable broth – This forms the base of the bake, adding moisture and flavor.
- 1 cup uncooked quinoa – A nutritious grain that provides protein and fiber.
- 15 ounces can black beans – A great source of protein and a nice texture contrast.
- 15 ounces can corn kernels – Sweetness and crunch add depth to the dish.
- 14.5 ounces can diced tomatoes – Juicy tomatoes bring acidity and balance.
- 1 cup chopped red bell pepper – Adds sweetness and color.
- 1 cup chopped green bell pepper – Provides a slightly bitter note to balance the sweetness.
- 1 medium onion, chopped – A flavor base that enhances the overall taste.
- 2 cloves garlic, minced – For that aromatic depth that garlic brings.
- 1 tablespoon chili powder – Adds a warm, spicy kick.
- 1 teaspoon crushed red pepper flakes – For those who like an extra kick of heat.
- 1 teaspoon salt – Essential for enhancing all the flavors.
- 1 teaspoon ground black pepper – A classic seasoning for depth.
- 1 teaspoon ground cumin – Adds a warm, earthy flavor.
- 1 teaspoon oregano – For that hint of Mediterranean flavor.
- 1 cup shredded Mexican cheese – For a melty, gooey topping.
Before You Start: Equipment
Before diving into the cooking process, gather the following equipment:
- Slow Cooker – Your best friend in this recipe.
- Measuring Cups and Spoons – For precise ingredient measurements.
- Cutting Board and Knife – For chopping vegetables.
- Wooden Spoon or Spatula – To mix ingredients easily.
- Serving Spoon – For scooping out your delicious bake.
Slow Cooker Mexican Quinoa Bake in Steps
Step 1: Prepare Your Ingredients
Start by rinsing the quinoa under cold water. This removes any bitterness and helps the quinoa cook better. Chop your red and green bell peppers, onion, and garlic, and set them aside.
Step 2: Combine Ingredients in the Slow Cooker
In your slow cooker, add the rinsed quinoa, vegetable broth, black beans, corn, diced tomatoes (with juices), chopped bell peppers, onion, and garlic. Stir everything to combine.
Step 3: Season the Mixture
Add in the chili powder, crushed red pepper flakes, salt, black pepper, cumin, and oregano. Stir the mixture again to ensure that all the spices are evenly distributed.
Step 4: Cook on Low
Set your slow cooker to low and cook for 6-8 hours. If you’re in a hurry, you can also cook it on high for about 3-4 hours. The quinoa should be fluffy and the vegetables tender when it’s done.
Step 5: Add Cheese
In the last 30 minutes of cooking, sprinkle the shredded Mexican cheese on top of the quinoa mixture. Cover and allow the cheese to melt into the dish.
Step 6: Serve and Enjoy
Once done, give everything a gentle stir. Serve your Slow Cooker Mexican Quinoa Bake warm, garnished with fresh cilantro, avocado, or a dollop of sour cream if desired.
Flavor-Forward Alternatives
If you’re looking to mix things up, consider these alternatives:
- Protein Boost: Swap black beans for chickpeas or add shredded chicken for extra protein.
- Veggie Variations: Incorporate zucchini, spinach, or kale for more greens.
- Spice it Up: Experiment with different spices like paprika or taco seasoning for a unique flavor profile.
- Cheese Choices: Try pepper jack cheese for an extra kick!
Insider Tips
- Always rinse quinoa before cooking to remove its natural coating, which can taste bitter.
- Feel free to adjust the spice levels to suit your taste; add more chili powder or fresh jalapeños for heat.
- If you want to prep ahead, chop your vegetables the night before and store them in the fridge.
- This dish freezes beautifully. Portion it out into containers for easy meal prep!
Meal Prep & Storage Notes
The Slow Cooker Mexican Quinoa Bake is perfect for meal prep! You can store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in individual portions for up to 3 months. To reheat, simply microwave until heated through.
Ask & Learn
Can I use other grains instead of quinoa?
Yes! While quinoa is the star here due to its protein content, you can substitute it with brown rice or farro. Just make sure to adjust the cooking time and liquid amounts accordingly.
Is this dish kid-friendly?
Absolutely! The flavors are mild enough for kids, and you can adjust the spices to make it even more kid-friendly.
Can I cook this on the stovetop instead?
Yes! Simply combine all ingredients in a large pot, bring to a boil, then reduce to a simmer, cover, and cook for about 20-25 minutes, or until the quinoa is cooked through and the liquid is absorbed.
What can I serve with this bake?
This dish pairs well with a fresh salad, tortilla chips, or even alongside your favorite Skillet Vegetarian Enchiladas for a complete meal!
Let’s Eat
This Slow Cooker Mexican Quinoa Bake is not just a meal; it’s an experience. With every bite, you’ll savor the rich flavors of the spices and the wholesome goodness of the ingredients. So gather your loved ones, serve it up, and enjoy this delightful dish that’s sure to become a staple in your home!
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Slow Cooker Mexican Quinoa Bake
Ingredients
Equipment
Method
- Start by rinsing the quinoa under cold water to remove any bitterness. Chop the red and green bell peppers, onion, and garlic, and set them aside.
- In your slow cooker, add the rinsed quinoa, vegetable broth, black beans, corn, diced tomatoes (with juices), chopped bell peppers, onion, and garlic. Stir everything to combine.
- Add in the chili powder, crushed red pepper flakes, salt, black pepper, cumin, and oregano. Stir the mixture again to ensure that all the spices are evenly distributed.
- Set your slow cooker to low and cook for 6-8 hours, or on high for about 3-4 hours, until the quinoa is fluffy and the vegetables are tender.
- In the last 30 minutes of cooking, sprinkle the shredded Mexican cheese on top of the quinoa mixture. Cover and allow the cheese to melt into the dish.
- Once done, give everything a gentle stir. Serve your Slow Cooker Mexican Quinoa Bake warm, garnished with fresh cilantro, avocado, or a dollop of sour cream if desired.
Notes
- Always rinse quinoa before cooking to remove its natural coating, which can taste bitter.
- Feel free to adjust the spice levels to suit your taste; add more chili powder or fresh jalapeños for heat.
- If you want to prep ahead, chop your vegetables the night before and store them in the fridge.
- This dish freezes beautifully. Portion it out into containers for easy meal prep!
