Mexican Quinoa is a simple "dump it and forget about it" slow cooker meal. We add uncooked quinoa, vegetables, beans, and seasonings, then let it cook. Serve with toppings like cheese, sour cream, avocado, and lime for a delicious and hearty meal.
PREP: Spray a 6-quart slow cooker with nonstick spray generously or use a liner.
BUTTERNUTSQUASH: Peel, seed, and cut butternut squash into small 1/2-inch cubes to ensure even cooking. Add to slow cooker.
SLOWCOOKER: Combine corn, black beans, rinsed quinoa (I rinse in a fine-mesh sieve), minced garlic, tomatoes, optional jalapeño, enchilada sauce, vegetable or chicken broth, and taco seasoning.
COOK: Stir well, cover, and cook on high for 3.5 to 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.
SERVE: Season with salt and pepper if needed. Serve Mexican Quinoa in bowls, topped with Cheddar cheese, sour cream, avocado, cilantro, and lime juice.
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 one 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.