Name: Slow Cooker Quinoa (Southwestern Fajita)
Yield: 6

slow cooker Quinoa brings fajita-inspired flavors straight to your bowl with minimal effort. Just toss everything in the slow cooker and let it do the work!

author’s note

Throw-It-All-In slow cooker Quinoa!

As a busy mom, I’m all about straightforward weeknight dinners! This throw-and-go recipe is reliable—just toss everything into the slow cooker, and a few hours later, a tasty, meatless dinner is ready.

No chopping needed unless you want to add skippable jalapeños. I use frozen, pre-chopped peppers and onions to save time. A fajita seasoning packet is another time-saver, but I’ve also included a from-scratch blend if you prefer.

This meal is naturally vegetarian and packed with protein from quinoa and beans. If you want, you can easily mix in some shredded rotisserie chicken once it’s done cooking.

from-scratch Fajita Seasoning

Instead of using a packet of fajita seasoning in this dish, here is a recipe for a from-scratch blend (it makes the same amount as one packet.). While packets are the quickest, if you have the time, from-scratch is a reliable, is cheaper, and you know exactly what’s in it.

2 teaspoons ground chili powder (use McCormick® for less heat)
1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin
1/2 teaspoon EACH: onion powder, garlic powder
1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference)

Quick Tip

While you’re at it, make up several batches of this fajita seasoning blend. Package them in individual serving-sized packages and store them in the pantry. They’ll be just as straightforward to use as the store-bought mixes!

slow cooker Quinoa Ingredients

Quinoa: Rinse quinoa under cold water for 30 seconds to remove the bitter coating.
Chili Beans: These are beans in a mild chili sauce. If you can’t find, use pinto beans.
Black Beans: Rinse and drain before adding.
Frozen Corn: Frozen corn is best for texture, but canned works too.
Jalapeños: For spice! Remove seeds and ribs before chopping. For less heat, leave it out or pulse in a food processor.
Garlic: Use jarred, pre-minced garlic to skip the chopping.
Stock: Choose vegetable stock for vegetarian, or chicken stock if you’re not.
Frozen Pepper & Onion Blend: This saves so much prep time!
Fire-Roasted Diced Tomatoes: These tomatoes are charred for a smoky, sweet flavor.
Ground Cumin & Chili Powder: Add these seasonings along with fajita seasoning.

Adding vegetable stock to slow cooker Quinoa.

Topping Suggestions

slow cooker Quinoa is satisfying straight out of the slow cooker, but the toppings really make this dish unforgettable. Our “must-have” toppings include extra-sharp Cheddar cheese, fresh lime, and a thinly sliced avocado. Here are some other ideas:

Cheese: Extra-sharp Cheddar, Monterey jack, pepper jack, Mexican cheese blend, fiesta cheese blend all work well here.
Chopped cherry tomatoes or a quick pico de gallo
Fresh-chopped cilantro or thinly sliced green onions
A squeeze of fresh lime
A large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt.
Sliced avocado or scoop of guacamole
Pickled red onions (I share a quick pickled red onion recipe on these pinto bean tacos)

The completed dish in a bowl ready to be enjoyed.

slow cooker Quinoa Notes

Cook on high. This recipe doesn’t cook well on the low setting. The quinoa needs higher heat to “pop” and cook through.
Grease the slow cooker well or use a liner. Quinoa tends to stick to the bottom of the pot.
Stir gently. Once the quinoa has cooked through, mix everything together gently to avoid making the quinoa and veggies mushy.
Season at the end. Depending on seasonings used and how seasoned the fajita packet is, add additional salt and pepper at the end until flavors in this slow cooker quinoa dish sing.

Storage

Refrigerate cooled leftovers in airtight containers for up to 3 days.
Freeze cooled leftovers in labeled, airtight containers; thaw in fridge and reheat well before serving.