Tex-Mex Quinoa
This slow cooker Tex-Mex Quinoa casserole is loaded with nutritious ingredients and bold spices. Let the slow cooker do the work, then top it off with lime, fresh herbs, and grated cheese!
Servings: 6 servings
Cost: $9.32
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- Cooking spray
- 1-1/2 cups white quinoa rinsed
- 1 large bell pepper finely diced (I use red)
- 1 poblano pepper finely diced (or use a green pepper)
- 1 (15-ounce) can black beans drained and rinsed
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 cup frozen corn
- 1 teaspoon minced garlic 2 cloves
- 1/2 cup yellow onion finely diced
- 2 tablespoons ground chili powder
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper
- 3 cups chicken broth or vegetable broth; use vegetable broth to make this a vegetarian recipe
- 1/4 cup cilantro finely diced
- 1 lime
- 1-1/2 cups freshly shredded pepper Jack cheese shredded
- Toppings as desired see note 1
Instructions
- Spray a 6-quart slow cooker with cooking spray (or use a slow cooker liner). Add uncooked quinoa to a fine mesh sieve and rinse under cold water for 1 minute. (This removes the natural bitter coating on quinoa.)
- Finely dice the sweet peppers and poblano chili pepper (remove seeds from both). Add chopped peppers, minced garlic, and diced onion to the slow cooker.
- Place the rinsed quinoa, drained and rinsed black beans, undrained diced tomatoes, and corn in the slow cooker. Add seasonings: chili powder, cumin, garlic powder, onion powder, paprika, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Stir everything together and put on the lid.
- Set to high and cook for 2-1/2 to 4 hours (see note 2) or until broth is completely absorbed and quinoa is cooked through (“popped”). All slow cookers cook a little differently, so make sure to occasionally check to make sure quinoa isn’t burning or sticking to the sides (see note 3).
- Once cooked through, fluff quinoa with a fork, then gently stir in chopped cilantro, 1 tablespoon fresh lime juice, and any additional salt/pepper as needed. Sprinkle freshly grated cheese on top and cover with the lid to melt for 5–10 minutes. Once melted, gently stir the cheese through the dish (it will continue to melt and make everything extra cheesy). Serve with any desired toppings (additional cilantro, diced avocados, diced cherry tomatoes, additional lime, etc.).
Notes
Note 1: Try some of these optional toppings: additional cilantro, diced avocado, diced cherry tomatoes, additional lime wedges.
Note 2: This recipe doesn’t cook well on low temperatures; the quinoa absorbs liquid too quickly and has a tendency to become mushy. I recommend cooking this recipe on high. Not all slow cookers cook at the same rate—some cook faster or hotter than others.
Note 3: While it’s tempting to lift the lid to check on the dish or sample a bite, slow cookers work by trapping heat and steam while cooking food for a longer period of time. Every time the lid is removed, heat escapes and takes a while to build back up again, so limit how often you check on the dish.
Storage: This dish gets better over time! I love adding this 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!
Nutrition
Serving: 1serving | Calories: 616kcal | Carbohydrates: 74g | Protein: 32g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 1070mg | Potassium: 890mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1944IU | Vitamin C: 25mg | Calcium: 535mg | Iron: 6mg