One Pan Mexican Quinoa Casserole In The Slow Cooker
This easy vegan One Pan Mexican Quinoa Casserole is made in the crock pot and loaded with flavor! Healthy & perfect for a weeknight dinner!
Course Dinner
Cuisine Mexican
Prep Time 5 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours5 minutesminutes
Servings 4People
Calories 316kcal
Author FoodFaithFitness
Ingredients
1CupQuinoa, Uncooked
1CupFrozen corn
2/3CupReduced Sodium Chickpeas, Drained and rinsed
1/2CupBlack Beans, Drained and rinsed
1CupRed Pepper, Chopped
1CupRoma Tomato, Chopped,
1/2Cup Onion, Roughly chopped
1/2TbspCumin
1TbspGarlic,minced
1/4tspSalt
1-1 1/2Tbspsauce from a can of chipotle peppers in adobo sauce
2Cups 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.
Video
Notes
I preferred the quinoa with 1 ½ tablespoons of adobo sauce, because I like a little bit of kick. If you’re very sensitive to spice, I would go with one tablespoon.