Mexican Quinoa is a simple “dump it and forget about it” slow cooker meal. Add uncooked quinoa, vegetables, beans, and seasonings, then let it cook.
author’s note
No-Fuss Mexican Quinoa Dinner!
These Quinoa Tacos are super popular in my home. Honestly, meal prep doesn’t get much easier. Everything goes into the slow cooker (no prep!) and the result is a super flavorful, meatless taco filling that’s hearty and filling.
I wanted to take that same bold flavor and easy prep and turn it into another vegetarian meal. Enter: Mexican Quinoa. Just as simple, filling, and packed with good-for-you ingredients.
It does have a bit of spice, but nothing too crazy. You can tweak the seasonings, and toppings like cheese, sour cream, or avocado help mellow it out. Even my two-year-old loves it!
Mexican Quinoa Ingredients
The three main ingredients that impact the spiciness level of this dish are the enchilada sauce, taco seasoning packet, and jalapeño peppers.
| Ingredient | Notes |
|---|---|
| Butternut Squash | Chop into small, same sized pieces for even cooking. |
| Quinoa | Rinse to remove any bitterness. |
| Black Beans | Rinse canned beans before adding or use homemade beans. |
| Corn | I like frozen corn for its flavor and freshness but canned works great. |
| Fire Roasted Diced Tomatoes | Include the juice for more sauce to cook everything in. |
| Enchilada Sauce & Taco Seasoning | Use mild if you want less heat. I love Old El Paso’s mild red enchilada sauce. Try making your own taco seasoning. |
| Veggie or Chicken Stock | Both work. Use veggie stock to keep it vegetarian. |
| Jalapeños | Add a light kick and are optional. For less heat, remove the seeds and ribs. |
Topping Suggestions
Mexican Quinoa is good by itself, but adding toppings makes it even better.
- Grated sharp (or extra-sharp) Cheddar cheese
- Chopped cherry tomatoes or pico de gallo
- Fresh chopped cilantro or thinly sliced green onions
- A squeeze of fresh lime
- A large scoop of sour cream (fat-free is great); you can also use Greek yogurt.
- Sliced avocado or scoop of guacamole
- Pickled red onions
How To Make Mexican Quinoa (Tips)
- Spray the slow cooker with cooking spray or use a liner for easy cleanup.
- Chop squash small (about 1/2 inch) so it cooks evenly.
- Rinse quinoa, then add all ingredients to the slow cooker and stir.
- Cook on high for 3.5 to 4.5 hours until squash is soft and quinoa is cooked.
- Switch to low and let sit uncovered for 15–25 minutes so the liquid absorbs.
- Stir, season to taste, and load up with toppings like cheese, sour cream, avocado, and lime.
Featured Comment
“I have made you Mexican Quinoa at least a million times and thought I should rate it and let you know it has become my “go to meal” for any gathering.”
– Joanne
Shortcuts
Time-Saving Suggestions
- Use pre-cut or frozen squash (cut to 1/2-inch cubes) to save prep time.
- Grab pre-minced garlic or use a garlic press for quick prep.
- Choose pre-rinsed quinoa to skip washing.
Storage
- Store: Put leftover Mexican quinoa in an air tight container and store in the fridge for up to 4 days.
- Freeze: Place leftovers in an air tight freezer friendly container or gallon sized bag and freeze for up to 3 months. Thaw in the fridge before reheating.
More Simple Quinoa Recipes:
Mexican Quinoa
Mexican Quinoa is an easy slow cooker meal—just toss in quinoa, veggies, beans, and spices, then let it cook! Pile on your favorite toppings like cheese, sour cream, avocado, and lime for a hearty, delicious dish.
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- Cooking spray
- 1-1/4 pounds cubed butternut squash peeled, cut into 1/2-inch pieces, about 4 cups
- 1 cup frozen corn
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 cup uncooked quinoa rinsed
- 1 teaspoon minced garlic
- 1 (14.5-ounce) can petite fire-roasted diced tomatoes undrained
- 1 finely diced jalapeño about 2 tablespoons, optional, see note 1
- 2 (19-ounce) cans mild red enchilada sauce see note 2
- 1 cup vegetable stock or chicken stock, or broth; I love Swanson’s vegetable stock best
- 1 (1.25-ounce) packet taco seasoning see note 3 for homemade
- Toppings as desired see note 4
Instructions
- Spray a 6-quart slow cooker with cooking spray generously or use a liner.
- Peel, seed, and cut butternut squash into small 1/2-inch cubes to ensure even cooking. Add to slow cooker.
- Combine corn, black beans, rinsed quinoa (I rinse in a fine-mesh sieve), minced garlic, tomatoes, optional jalapeño, enchilada sauce, stock/broth, and taco seasoning.
- Stir well, cover, and cook on high for 3.5–4.5 hours until quinoa pops and squash is tender. Uncover, stir, and set to low, letting it stand for 15–25 minutes until liquid absorbs, stirring occasionally. Prepare toppings and sides during this time.
- Season with salt and pepper if needed. Serve Mexican Quinoa in bowls, topped with Cheddar cheese, sour cream, avocado, cilantro, and lime juice.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Jalapeños add a nice kick but are optional. For less heat, remove the ribs and seeds before dicing, or use milder poblano peppers instead.
Note 2: Make sure you pick the right-sized can of enchilada sauce—these are the slightly larger cans. Taste the sauce before use; if too spicy, use 1 can and replace the other with chicken or vegetable broth.
Note 3: Taco seasoning packets differ in spice and flavor; McCormick’s Mild is a favorite. For homemade, whisk 1 tablespoon mild chili powder, 1 teaspoon each of ground cumin and paprika, and 1/2 teaspoon each of onion powder, garlic powder, dried oregano, fine sea salt, and pepper.
Note 4: Optional toppings: freshly shredded sharp or extra-sharp Cheddar cheese, fresh lime juice, sour cream, chopped cilantro, and/or diced avocado, etc.
Storage: Keep leftover Mexican quinoa in an airtight container in the fridge for up to 4 days. To freeze, store leftovers in an airtight freezer-friendly container or bag for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 43.5g | Protein: 9.8g | Fat: 2.2g | Cholesterol: 0.9mg | Sodium: 1198.1mg | Fiber: 8.7g | Sugar: 9.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Dietary Concerns
- Vegan: This recipe is vegan. Skip cheese and sour cream or use vegan versions.
- Gluten Free: Check labels since some sauces and seasonings have gluten. Old El Paso is usually safe. Homemade seasoning is a good option.
- Dairy Free: Use dairy-free cheese or sour cream for toppings.
Can I do this with sweet potato instead of squash? Just because I already have it… thanks!
Yes definitely! Enjoy 🙂
This looks amazing! Would substituting the squash with a green zucchini work? Or would it be too mushy? Thanks!
Unfortunately I don’t think it would work; the zucchini would get too mushy in the crockpot and the flavor wouldn’t be the same.
Ok thanks.. I thought so. I’m going to try it with the sweet potato as I’ve never had butternut squash before ??
You may have answered this but there are too many comments to scroll through. How many cups/oz. is a serving?
I don’t know the exact cup amount; there are 8 servings so if you divide the total amount of the dish into 8 equal parts, each of those parts are one serving.
Chelsea, this recipe was fantastic and simple (the best combination). I used the jalapeno and the spiciness was perfect, IMO, though I can see why some people may have found it too much for them. I was worried the sweet potatoes wouldn’t come out tender enough, but the 30 minutes on low sealed the deal.
This one is definitely going in my Sunday meal prep rotation!
Sweet potatoes = butternut squash, obviously.
Thank you so much for your comment Amit! 🙂 I’m thrilled you enjoyed this dish and that it makes it to meal prep rotations 🙂
The recipe lasts me the entire week, which is great if I know it’s going to be a particularly busy one! Top it with sour cream, or cheese, or avacado. I put it in pitas or tacos sometimes to change it up! Thanks so much for this recipe 🙂
I’m so happy you’ve enjoyed this recipe Meghan!! Putting it in pitas and tacos sounds delicious 🙂
Okay, I just have to say that I’ve made this recipe like a hundred times, and it’s amazing! It’s so easy and so so delicious. I actually made it recently for my now-boyfriend on our second date, and I’m pretty sure it made him fall in love with me haha. Anyway. Thanks for this great go-to recipe!
Awe this made my day!! Haha! So thrilled to hear that you’ve enjoyed this and it helped seal the boyfriend deal 😉 Thanks so much Maurine!
How much is one serving? Is it a cup? 2 cups?
Thanks!
I’m not sure the exact cup amount (I’ve never measured it with cups), but if you divide the entire dish into 8 equal parts each part is 1 serving. Hope that helps!
How do you cube a raw butternut squash? So hard to cut into.
You can buy pre-cut butternut squash at the grocery store. Otherwise it’s not too difficult if you have a good knife 🙂
Has anyone tried freezing leftovers? This made more than enough for my husband and I and we LOVED this dish so I don’t want any of it to go to waste.
Chili was a hit! Found a recipe for the enchilada sauce and made my own–this helped me gauge the heat. It was delicious! Even for the meat eaters–Thank you!
I’m thrilled this was such a huge hit! Thank you so much Marie! 🙂