Crockpot Quinoa brings fajita-inspired flavors straight to your bowl with minimal effort. Just toss everything in the slow cooker and let it do the work!
author’s note
Throw-It-All-In Crockpot Quinoa!
As a busy mom, I’m all about easy weeknight dinners! This throw-and-go recipe is perfect—just toss everything into the slow cooker, and a few hours later, a tasty, meatless dinner is ready.
No chopping needed unless you want to add optional jalapeños. I use frozen, pre-chopped peppers and onions to save time. A fajita seasoning packet is another time-saver, but I’ve also included a homemade blend if you prefer.
This meal is naturally vegetarian and packed with protein from quinoa and beans. If you want, you can easily stir in some shredded rotisserie chicken once it’s done cooking.
Homemade Fajita Seasoning
Instead of using a packet of fajita seasoning in this dish, here is a recipe for a homemade blend (it makes the same amount as one packet.). While packets are the quickest, if you have the time, homemade is my favorite, is cheaper, and you know exactly what’s in it.
- 2 teaspoons ground chili powder (use McCormick® for less heat)
- 1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin
- 1/2 teaspoon EACH: onion powder, garlic powder
- 1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference)
Quick Tip
While you’re at it, make up several batches of this fajita seasoning blend. Package them in individual serving-sized packages and store them in the pantry. They’ll be just as easy to use as the store-bought mixes!
Crockpot Quinoa Ingredients
- Quinoa: Rinse quinoa under cold water for 30 seconds to remove the bitter coating.
- Chili Beans: These are beans in a mild chili sauce. If you can’t find, use pinto beans.
- Black Beans: Rinse and drain before adding.
- Frozen Corn: Frozen corn is best for texture, but canned works too.
- Jalapeños: For spice! Remove seeds and ribs before chopping. For less heat, leave it out or pulse in a food processor.
- Garlic: Use jarred, pre-minced garlic to skip the chopping.
- Stock: Choose vegetable stock for vegetarian, or chicken stock if you’re not.
- Frozen Pepper & Onion Blend: This saves so much prep time!
- Fire-Roasted Diced Tomatoes: These tomatoes are charred for a smoky, sweet flavor.
- Ground Cumin & Chili Powder: Add these seasonings along with fajita seasoning.
Topping Suggestions
Crockpot Quinoa is delicious straight out of the slow cooker, but the toppings really make this dish unforgettable. Our “must-have” toppings include extra-sharp Cheddar cheese, fresh lime, and a thinly sliced avocado. Here are some other ideas:
- Cheese: Extra-sharp Cheddar, Monterey jack, pepper jack, Mexican cheese blend, fiesta cheese blend all work well here.
- Chopped cherry tomatoes or a quick pico de gallo
- Fresh-chopped cilantro or thinly sliced green onions
- A squeeze of fresh lime
- A large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt.
- Sliced avocado or scoop of guacamole
- Pickled red onions (I share a quick pickled red onion recipe on these pinto bean tacos)
Crockpot Quinoa Notes
- Cook on high. This recipe doesn’t cook well on the low setting. The quinoa needs higher heat to “pop” and cook through.
- Grease the slow cooker well or use a liner. Quinoa tends to stick to the bottom of the pot.
- Stir gently. Once the quinoa has cooked through, mix everything together gently to avoid making the quinoa and veggies mushy.
- Season at the end. Depending on seasonings used and how seasoned the fajita packet is, add additional salt and pepper at the end until flavors in this crockpot quinoa dish sing.
Storage
- Refrigerate cooled leftovers in airtight containers for up to 3 days.
- Freeze cooled leftovers in labeled, airtight containers; thaw in fridge and reheat well before serving.
More Quinoa Recipes
- Quinoa Fruit Salad with a citrus dressing
- Kale and Quinoa Salad with a balsamic dressing
- Quinoa Pilaf with chickpeas
- Chicken Quinoa Bowl with a mango black bean salsa
- Quinoa Fried Rice with a simple stir-fry sauce
Crockpot Quinoa
Equipment
Ingredients
- Cooking spray
- 1 (15.5-ounce) can chili beans in mild sauce see note 1
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans drained and rinsed
- 1-1/2 cups frozen corn
- 1 cup quinoa plain
- 1 teaspoon minced garlic
- 2-1/4 cups vegetable stock or chicken stock, or broth
- 1/4 cup finely diced jalapeño 1 small, optional, see note 2
- 1 (14-ounce) package frozen tri-color pepper and onion blend
- 1 (1.12-ounce) package fajita seasoning mix see note 3
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 cup shredded 4-cheese Mexican blend or fiesta blend
- Optional additions see note 4
Instructions
- Generously spray the slow cooker with cooking spray. Rinse quinoa in a fine-mesh sieve to remove the saponin coating (some quinoa is pre-rinsed and says so on the package). If using jalapeños, remove ribs and seeds and finely mince or pulse in a mini food processor until evenly chopped.
- Add the undrained chili beans and tomatoes. Add in drained and rinsed black beans, corn, rinsed quinoa, garlic, stock, minced jalapeño, pepper and onion blend (no need to thaw), fajita seasoning, cumin, and chili powder. Give everything a good stir, then cover the slow cooker with a lid.
- Cook on high for 2 and 1/2 to 4 hours. (Watch carefully, as all slow cookers cook differently. Mine takes around 3 hours and 30 minutes.) You’ll know it’s done when the quinoa has “popped” and most of the liquid is absorbed. Be careful to not overcook; if the quinoa burns at the edges, it can become a bit mushy. Stir gently and let mixture stand off heat without lid for about 5–10 minutes to steam through and allow remaining liquid to absorb. Stir once more gently.
- Sprinkle in the cheese and allow to melt on top. Taste and adjust seasoning, adding additional salt/pepper if needed. Serve in bowls with desired toppings; I love lots of sour cream, fresh avocado or guacamole, fresh cilantro, and a good squeeze of fresh lime!
Recipe Notes
- 2 teaspoons ground chili powder (use McCormick® for less heat)
- 1 teaspoon EACH: paprika, fine sea salt, granulated sugar, ground cumin
- 1/2 teaspoon EACH: onion powder, garlic powder
- 1/8 teaspoon: ground cayenne pepper (adjust to heat preference)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use fresh peppers and onions instead of frozen ones
I haven’t ever tried that, so I can’t say for sure how it would turn out. I think it should work fine, but you may need extra liquid since the frozen ones have liquid that comes off as they cook.
Can you use fresh peppers and onions instead of frozen ones
My family loves this recipe. We have been making it for years. It is great for meal prep and leftovers too.
This makes me so happy! Thanks Jenny! 🙂
I don’t have a crockpot but how would you recommend making this on a regular stove?
How many calories are in this recipe?
This looks great and seems like it is on the healthier side of things. Do you know how many calories are in a serving and the serving size?
Do you think this would work well on Low for 8 hours?
No I don’t. It will be really mushy
OK. Thank you!
I love how easy and healthy this is Chelsea!!