Plant-based Mexican quinoa is made with pantry staples for an easy weeknight dinner. The slow cooker does all the work for this simple and flavorful vegan crockpot recipe!
This nourishing slow cooker sweet potato Mexican quinoa is one of our favorite slow cooker recipes. Naturally gluten free and vegan, this one-pot meal is made with protein-packed quinoa, beans, sweet potatoes, and spices. It sounds like a simple ingredient list, but let me tell you – the combination of everything is just so delicious!
It’s easy, too! Simply add all of the ingredients to the slow cooker, cover, and let the slow cooker do it’s thing. Cook for 3-4 hours on high or 6-8 hours on low.
“Loved this recipe! Super easy, yet so satisfying. I threw an easy egg over it one morning for breakfast, also added tortilla strips one afternoon for a dipping snack. So versatile!” – Mollie
What You Need for Mexican Quinoa
Keep this recipe in your back pocket for when you need a “you don’t have anything to make for dinner” dinner. All you need are a few basic ingredients for this flavor packed meal:
Quinoa + sweet potatoes are the base of this recipe.
Canned black beans, whole kernel corn, crushed tomatoes, and green chiles add flavor, nutrients, and texture.
Broth keeps the quinoa moist.
Onion, taco seasoning, sriracha, and maple syrup add delightful flavor.
Mexican Quinoa Substitutions
Slow cooker Mexican quinoa is totally adaptable to what you have on hand. Instead of:
- White quinoa, use red, black, or tri-color quinoa
- Black beans, use your favorite kind of beans
- Canned whole kernel corn, use frozen corn
- Veggie broth, use water or another kind of broth
- Homemade taco seasoning, use a store bought spice mix
- Sriracha, use your favorite hot sauce
Is this quinoa gluten free?
Yes, quinoa is a naturally gluten free seed that cooks up with a hearty texture. It’s often a great gluten free substitute for rice or farro.
How do you know when the sweet potatoes are done?
The sweet potatoes are cooked through when the chunks are fork tender. You should be able to easily pierce the potatoes with a fork without any resistance.
Can you make Mexican quinoa less spicy?
Definitely. For a less spice version, omit the green chiles and sriracha.
Not only is Mexican quinoa great for a weeknight dinner, it’s wonderful to enjoy throughout the week. Once the quinoa has fully cooked in the slow cooker, let it cool, then transfer into airtight containers. Refrigerate for up to 5 days for an easy grab-and-go meal.
Freeze this Quinoa
Mexican quinoa freezes beautifully! Store in an airtight container in the freezer for up to 3 months. And, here are all of our tips for preparing a vegetarian freezer meal.
This one-pot meal is just that – a meal made all in one pot with minimal prep and cleanup! Top each bowl of Mexican quinoa with guacamole or chopped avocado, diced tomatoes, salsa, sour cream or Greek yogurt (vegan if needed), a sprinkle of cheese (non-dairy works great), or fresh cilantro.