Mexican Quinoa at Home

Mexican Quinoa is a simple “dump it and forget about it” slow cooker meal. Add uncooked quinoa, vegetables, beans, and seasonings, then let it cook.

author’s note

No-Fuss Mexican Quinoa Dinner!

These Quinoa Tacos are super popular in my home. Honestly, meal prep doesn’t get much easier. Everything goes into the slow cooker (no prep!) and the result is a super flavorful, meatless taco filling that’s hearty and filling.

I wanted to take that same bold flavor and straightforward prep and turn it into another vegetarian meal. Enter: Mexican Quinoa. Just as simple, filling, and packed with good-for-you ingredients.

It does have a bit of spice, but nothing too crazy. You can tweak the seasonings, and toppings like cheese, sour cream, or avocado help mellow it out. Even my two-year-old loves it!

Mexican Quinoa Ingredients

The three main ingredients that impact the spiciness level of this dish are the enchilada sauce, taco seasoning packet, and jalapeño peppers.

Ingredient	Notes
Butternut Squash	Chop into small, same sized pieces for even cooking.
Quinoa	Rinse to remove any bitterness.
Black Beans	Rinse canned beans before adding or use from-scratch beans.
Corn	I like frozen corn for its flavor and freshness but canned works great.
Fire Roasted Diced Tomatoes	Include the juice for more sauce to cook everything in.
Enchilada Sauce & Taco Seasoning	Use mild if you want less heat. It is satisfying to Old El Paso’s mild red enchilada sauce. Try making your own taco seasoning.
Veggie or Chicken Stock	Both work. Use veggie stock to keep it vegetarian.
Jalapeños	Add a light kick and are skippable. For less heat, remove the seeds and ribs.

Topping Suggestions

Mexican Quinoa is good by itself, but adding toppings makes it even better.

• Grated sharp (or extra-sharp) Cheddar cheese
• Chopped cherry tomatoes or pico de gallo
• Fresh chopped cilantro or thinly sliced green onions
• A squeeze of fresh lime
• A large scoop of sour cream (fat-free is great); you can also use Greek yogurt.
• Sliced avocado or scoop of guacamole
• Pickled red onions

How To Make Mexican Quinoa (Tips)

1. Spray the slow cooker with cooking spray or use a liner for straightforward cleanup.
2. Chop squash small (about 1/2 inch) so it cooks evenly.
3. Rinse quinoa, then add all ingredients to the slow cooker and stir.
4. Cook on high for 3.5 to 4.5 hours until squash is soft and quinoa is cooked.
5. Switch to low and let sit uncovered for 15–25 minutes so the liquid absorbs.
6. Stir, season to taste, and load up with toppings like cheese, sour cream, avocado, and lime.

Featured Comment

“I have made you Mexican Quinoa at least a million times and thought I should rate it and let you know it has become my “go to meal” for any gathering.”

– Joanne

Shortcuts

Time-Saving Suggestions

• Use pre-cut or frozen squash (cut to 1/2-inch cubes) to save prep time.
• Grab pre-minced garlic or use a garlic press for quick prep.
• Choose pre-rinsed quinoa to skip washing.

Storage

• Store: Put leftover Mexican quinoa in an air tight container and store in the fridge for up to 4 days.
• Freeze: Place leftovers in an air tight freezer friendly container or gallon sized bag and freeze for up to 3 months. Thaw in the fridge before reheating.

More Simple Quinoa Recipes:

Dinner

Quinoa Enchilada Bake

Salads

Greek Quinoa Salad

Dinner

Tex Mex Quinoa

Dinner

Quinoa Chili

Dietary Concerns

• Vegan: This recipe is vegan. Skip cheese and sour cream or use vegan versions.
• Gluten Free: Check labels since some sauces and seasonings have gluten. Old El Paso is usually safe. from-scratch seasoning is a good option.
• Dairy Free: Use dairy-free cheese or sour cream for toppings.