>This easy vegan One Pan Mexican Quinoa Casserole is made in the crock pot and loaded with flavor! Healthy & perfect for a weeknight dinner!
Pin This Recipe For Later!Table of Contents
Why you will LOVE This RecipeIs Quinoa Good for you?Ingredients NeededHow to make Mexican QuinoaMexican Quinoa StorageServing SuggestionsMore Gluten Free RecipesOne Pan Mexican Quinoa Casserole In The Slow CookerFOR THIS RECIPE, I RECOMMEND:
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!
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:
QuinoaFrozen CornReduced Sodium ChickpeasBlack BeansRed PepperRoma TomatoesOnionCuminGarlicSaltChili Peppers in Adobo SauceReduced Sodium Vegetable BrothCheddar CheeseFresh Cilantro
How to make Mexican Quinoa
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.
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.
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.
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!
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
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
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 DinnerCuisine MexicanPrep Time 5minutesCook Time 3hoursTotal Time 3hours5minutesServings 4PeopleCalories 316kcalAuthor Taylor Kiser
1CupQuinoa, Uncooked1CupFrozen corn2/3CupReduced Sodium Chickpeas, Drained and rinsed1/2CupBlack Beans, Drained and rinsed1CupRed Pepper, Chopped1CupRoma Tomato, Chopped,1/2Cup Onion, Roughly chopped1/2TbspCumin1TbspGarlic,minced1/4tspSalt1-1 1/2Tbspsauce from a can of chipotle peppers in adobo sauce2Cups Reduced Sodium Vegetable BrothShredded Cheddar Cheese, For garnish(optional)Fresh Cilantro, For garnish
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.
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.
Calories: 316kcalCarbohydrates: 58gProtein: 11gFat: 3gCholesterol: 369mgFiber: 8gSugar: 5g
*For vegan option, leave off the cheese as a garnish.
FOR THIS RECIPE, I RECOMMEND:
5 Quart Slow Cooker
Measuring spoonsWEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 4 POINTS+:7 . OLD POINTS: 6
(per 1/4 of the recipe – not including cheese)
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and
The post One Pan Mexican Quinoa Casserole In The Slow Cooker appeared first on Food Faith Fitness.
By: Taylor Kiser
Title: One Pan Mexican Quinoa Casserole In The Slow Cooker
Sourced From: feedproxy.google.com/~r/foodfaithfitness/ryFv/~3/xs8QM3QTgNY/
Published Date: Fri, 04 Jun 2021 10:00:00 +0000