Slow Cooker Mexican Quinoa
A deliciously nourishing slow cooker dish packed with protein and bursting with vibrant flavors, featuring sweet potatoes, black beans, and warm taco spices.
Ingredients
Main Ingredients
- 1 cup White Quinoa Rinsed under cold water
- 2 small Sweet Potatoes Peeled and diced
- 1 can Black Beans Drained
- 1 can Whole Kernel Corn Drained
- 1 can Crushed Tomatoes
- 1 can Green Chiles
- 2 cups Vegetable Broth
- 1 medium Red Onion Finely diced
- 2 tablespoons Taco Seasoning
- 1 tablespoon Sriracha Adjust to taste
- 1 tablespoon Maple Syrup Balances spices
Instructions
Preparation
- Rinse the quinoa under cold water to remove its bitter coating.
- Peel and dice the sweet potatoes into small, even cubes for even cooking.
- Finely dice the red onion and drain the black beans and corn.
- Gather all ingredients and ensure they are ready to be added to the slow cooker.
Cooking
- In the slow cooker, combine rinsed quinoa, diced sweet potatoes, black beans, corn, crushed tomatoes, and green chiles.
- Add the vegetable broth and stir the mixture to combine everything evenly.
- Sprinkle taco seasoning, sriracha, and maple syrup over the top—mix gently.
- Set your slow cooker to low and cook for 6 hours, or on high for 3 hours until sweet potatoes are tender and quinoa is cooked.
Serving
- Once cooking time is up, give the quinoa a gentle stir to fluff it up.
- Taste and adjust with salt or additional sriracha for extra heat, if desired.
- Dish out the cooked quinoa into bowls and garnish with fresh cilantro, yogurt, or sliced avocado.
Notes
For a creamier texture, add a dollop of dairy-free yogurt when serving. Store leftovers in airtight containers for up to 5 days.