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Crockpot Quinoa Photo

Crockpot Quinoa Recipe

Taylor Kiser
Crockpot Quinoa adds a little Mexican flavor in with your quinoa. Effortless and tasty.
3 from 2893 votes
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Cuisine Mexican
Servings 4
Calories 316 kcal

Ingredients
  

  • 1 cup Quinoa Uncooked
  • 1 cup Frozen Corn
  • 2/3 cup Reduced Sodium Chickpeas Drained and rinsed
  • 1/2 cup Black Beans Drained and rinsed
  • 1 cup Red Pepper Chopped, about 1 large pepper
  • 1 cup Roma Tomato Chopped, about 2 tomatoes
  • 1/2 cup Onion Roughly chopped, about 1/2 large onion
  • 1/2 tablespoon Cumin
  • 1 tablespoon Garlic Minced
  • 1/4 teaspoon Salt
  • pinch of Black Pepper
  • 1-1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce
  • 2 cups Reduced Sodium Vegetable Broth
  • Shredded Cheddar Cheese For garnish
  • Fresh Cilantro For garnish

Instructions
 

  • Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.
  • Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn’t burning.
  • Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.

Notes

  • I preferred the quinoa with 1 ½ tablespoons of adobo sauce, because I like a little bit of kick. If you’re very sensitive to spice, I would go with one tablespoon.

Nutrition

Calories: 316kcalCarbohydrates: 58gProtein: 11gFat: 3gSodium: 396mgFiber: 8gSugar: 5g
Keyword Easy, Healthy, Healthy Eating, Mexican, Peppers, Quinoa, Slow Cooked, Slow Cooker, Tex Mex, Tomatoes, Vegetarian
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