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Easy Slow Cooker Mexican Quinoa Bake photo

Slow Cooker Mexican Quinoa Bake

This Slow Cooker Mexican Quinoa Bake is a flavor explosion! Packed with nutritious ingredients, it's easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups vegetable broth
  • 1 cup uncooked quinoa
  • 15 ounces black beans canned
  • 15 ounces corn kernels canned
  • 14.5 ounces diced tomatoes canned
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 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

Equipment

  • Slow Cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon or spatula
  • Serving Spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!