{Slow Cooker} Quinoa Tex Mex

Prep Time 15 minutes
Total Time 15 minutes
Servings 6 -8
Author Chelsea


  • 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


  1. Rinse the quinoa well. I rinse my quinoa in a mesh strainer under hot water.
  2. Place the washed quinoa, drained and rinsed black beans, undrained diced tomatoes, drained and rinsed corn in the slow cooker.
  3. 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.

  4. 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.
  5. Stir in the mozzarella cheese and enjoy immediately.
  6. 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 Notes

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.