A one-dish, slow-cooker tex mex quinoa casserole. This dish is bursting with fresh and healthy flavors with some good spice plus a great summer recipe. This dish is vegetarian, but chicken, ground beef, or ground turkey can easily be added in.
I tend to kind of forget about my slow cooker as soon as it gets warm outside.
Which is totally a shame, because slow cooker meals are my favorite.
Do a little work in the morning and it’s like a magical dinner appears come dinner time. I’m kind of obsessed with that idea.
And with slow cookers. Annnnd with this meal.
Oh. And you know those slow cooker meals that take way too long to prepare before they are even in the slow cooker? Yeah…this is not one of those meals.
Mostly just opening a few cans and throwing them in the pot. The only thing that needs to be chopped are the peppers and onion. Not too bad right? This meal is so easy.
Oh, but doesn’t have to be vegetarian if you don’t want it. Some chicken breasts or cooked ground beef/turkey can definitely be added in. If you want to do chicken, add in the raw boneless skinless chicken breasts at the beginning with everything else. With ground beef or turkey, you’ll want to cook that all the way through and throw it in with everything about 30 or so minutes before the meal is ready to be done.
Also, slow cooker meals are pretty easy to adapt. You can trade out vegetables for ones you prefer more.
And you could change the type of cheese you use. I used mozzarella which I loved, but a cheddar or Colby jack would be pretty great too. I used a can of Hunt’s tomatoes in this dish. The whole can goes in, you don’t even need to drain it! Hunt’s tomatoes uses a unique flashsteam peeling method which makes their tomatoes super fresh and tasty.
Time to dust off that slow cooker, because they are totally great for summer meals and this quinoa tex mex!
- 1 and 1/2 cups quinoa well rinsed
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (14.5 ounces) diced tomatoes undrained
- 1 can (15 ounces) corn drained and rinsed
- 1 cup sweet peppers chopped
- 1 (~3/4s cup) poblano chili pepper chopped
- 1/2 teaspoon minced garlic
- 1/2 cup yellow onion chopped
- 2 tablespoons chili powder
- 1 and 1/2 teaspoons ground cumin
- 3 cups chicken broth
- 1/4 cup cilantro chopped
- 1 tablespoon fresh lime juice
- 2-4 tablespoons taco seasoning
- 1 and 1/2 cups mozzarella cheese shredded
- Optional: green onions, salt and pepper to taste
- Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.
- Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.
Chop the sweet peppers and poblano chili pepper (remove seeds if desired). Add the chopped peppers, minced garlic, and chopped onion to the slow cooker. Stir everything together. Add in the chili powder, ground cumin, and chicken broth. Stir again and cook for 3-4 hours on high or until the broth is completely absorbed and the quinoa is cooked through. All slow cookers cook a little differently so make sure to occasionally check the dish to make sure the quinoa isn't burning or sticking all to the sides.
- Remove from heat and stir in the chopped cilantro, fresh lime juice, taco seasoning to taste, and green onions if desired. Season with salt and pepper.
- Stir in the mozzarella cheese and enjoy immediately.
- Have leftovers? I loved placing the mixture into a large tortilla (with extra cheese), rolling it up tight, and placing it in a skillet to brown the edges (1-2 minutes, switching sides every 30 seconds at medium heat). SO good!
RECIPE UPDATE: I have had a few readers report a mushy consistency. It seems when readers are getting this result they are cooking it for too long and/or on low. I've never had a mushy consistency with this recipe which is why I specify in the instructions to cook it 3-4 hours on high (no options for cooking on low). For best results (as all slow cookers cook a little differently) check yours every hour and only cook on high for a maximum of 4 hours.