By Taylor KiserJump to Recipe
This easy vegan One Pan Mexican Quinoa Casserole is made in the crock pot and loaded with flavor! Healthy & perfect for a weeknight dinner!
Table of Contents
If you came here looking for the most perfect crock pot meal prep recipe, then today is your lucky day.
Because this Mexican Quinoa is pretty much the EPITOME of that.
It’s super easy to make, loaded with flavor and has all kinds of healthy goodness that even the pickiest of eaters will love.
It’s the south of the border version of my healthy bbq chicken quinoa casserole and, if you dig Mexican flavors (who doesn’t) I am willing to bet it’s going to make many appearances at your dinner table…
Or lunch bag because HELLO perfect for dinner OR meal prep!
Why you will LOVE This Recipe
I am such a sucker for ethnic, delicious food that allows me to experiment and taste different flavors from around the world, and one of my FAVORITE cuisines to explore is MEXICAN! I absolutely love Mexican Breakfast Casserole in the morning and cooking up some easy mexican meatballs with zucchini noodles for dinner! There are so many delicious dishes to serve at your Mexican fiesta, and now this one pan mexican quinoa is also on the scene! I am all about all-in-one meals because all the magic happens in one pan, which results in less dishes and are SO much easier to make. You are going to LOVE the bold Mexican flavors, healthy fresh ingredients, and the fact that it will keep you full and energized until your next meal!
Is Quinoa Good for you?
Quinoa is an amazing food to incorporate into your daily meals, because it is SO nutritious, versatile AND tasty, too! Quinoa is gluten free, rich in minerals, antioxidants, and fiber to keep everything working well in your digestive system. It is also rich in 9 essential amino acids, and is also high in protein to give your body energy and keep you full. All that to say, you should MOST DEFINITELY cook up some of this mexican quinoa casserole for dinner tonight!
Ingredients Needed
For this recipe, it’s time to raid your fridge and pantry to round up all the ingredients you will need. The result of this recipe is a flavorful, delicious Mexican casserole that everyone will love and you may be surprised to learn that it uses healthy ingredients to make it! Here’s what you’ll need to make a mexican quinoa bowl:
- Quinoa
- Frozen Corn
- Reduced Sodium Chickpeas
- Black Beans
- Red Pepper
- Roma Tomatoes
- Onion
- Cumin
- Garlic
- Salt
- Chili Peppers in Adobo Sauce
- Reduced Sodium Vegetable Broth
- Cheddar Cheese
- Fresh Cilantro
How to make Mexican Quinoa
Prepare
Spray the inside of your slow cooker with cooking spray. Inside the slow cooker, place the uncooked quinoa, corn, chickpeas, black beans, red peppers, tomatoes, onion, cumin, garlic, salt, pepper and adobo sauce and stir to combine.
Cook
Add in the vegetable broth and stir until everything is mixed well. Turn the crockpot on high and cook, covered, for about 3 hours. Make sure to check often near the end to ensure the quinoa does not burn.
Serve
Season the quinoa casserole to taste with salt and then serve, garnishing with shredded cheddar cheese and cilantro. DEVOUR and enjoy!
Mexican Quinoa Storage
If you want to store leftovers of this delicious Mexican casserole, I recommend keeping it in an airtight container in the fridge for up to 4 days. To reheat, place it in a microwave safe bowl along with a little bit of broth and heat it up or heat it up in a skillet with broth until warm. To freeze this casserole, store it in an airtight, freezer safe container and pop it in the freezer for up to 3 months.
Serving Suggestions
A bowl of this quinoa casserole would be delicious on its own, but it would also be perfect as a side dish served with grilled Mexican quesadillas! It would be fabulous wrapped up as a vegetarian burrito, too, or served with a fried egg on top to create a breakfast bowl!
F
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
Browse All
After this I even started actually eating them in my everyday life. Like in that Quinoa Chickpea Avocado Salad with Black Beans! CRAZY.
This one pan Mexican Quinoa casserole is a veggie fiesta up in here folks.
And, you’re on the VIP invite list.
So, what are you waiting for? Let’s get crock-in’.
Sorry, had to.
I also shared the Mexican Crockpot Quinoa recipe over on Food Fanatic, so be sure to check it out there!
Similar recipes you might like
Mexican Tuna Stuffed Zucchini Boats
Mexican Zucchini Lasagna
Healthy BBQ Chicken Quinoa casserole
Recipe
One Pan Mexican Quinoa Casserole In The Slow Cooker
No ratings yet
Rate
Serves: 4 People
Prep: 5 minutes minutes
Cook: 3 hours hours
Total: 3 hours hours 5 minutes minutes
Ingredients
- 1 Cup Quinoa, Uncooked
- 1 Cup Frozen corn
- 2/3 Cup Reduced Sodium Chickpeas, Drained and rinsed
- 1/2 Cup Black Beans, Drained and rinsed
- 1 Cup Red Pepper, Chopped
- 1 Cup Roma Tomato, Chopped,
- 1/2 Cup Onion, Roughly chopped
- 1/2 Tbsp Cumin
- 1 Tbsp Garlic, minced
- 1/4 tsp Salt
- 1-1 1/2 Tbsp sauce from a can of chipotle peppers in adobo sauce
- 2 Cups Reduced Sodium Vegetable Broth
- Shredded Cheddar Cheese, For garnish (optional)
- Fresh Cilantro, For garnish
Instructions
Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.
Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn’t burning.
Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.
Nutrition Info:
Calories: 316kcal (16%) Carbohydrates: 58g (19%) Protein: 11g (22%) Fat: 3g (5%) Cholesterol: 369mg (123%) Fiber: 8g (33%) Sugar: 5g (6%)
Nutrition Disclaimer
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Author: FoodFaithFitness
Course:Dinner
Cuisine:Mexican
Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!
Rate It
*For vegan option, leave off the cheese as a garnish.