Crockpot Mexican Quinoa Casserole

This Crockpot Mexican Quinoa Casserole features fluffy quinoa with beans and spices in a zesty sauce. Perfect for a healthy dinner, it’s a simple recipe that blends bold, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This casserole is a nutritious, hearty dinner option that transforms fluffy quinoa with beans and spices in a zesty sauce into a flavorful delight, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with protein, fiber, and taste. Versatile—serve with avocado or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Rinse Quinoa: Removes saponin for better taste.
• Sauté Veggies First: Enhances flavor and texture.
• Cook on Low: Ensures tender quinoa and blended spices.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but moist.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the zesty appeal.
• Thicken if Desired: Add more tomatoes if too dry.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chili to preference.

Yield: 8 servings

Crockpot Mexican Quinoa Casserole

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Crockpot Mexican quinoa casserole, healthy dinner treat.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) drained and rinsed black beans
• 1 cup frozen corn
• 1 cup uncooked rinsed quinoa
• 1 medium chopped onion
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 2 cloves garlic, minced
• 2 tbsp chopped cilantro

Instructions

1. Rinse Quinoa: Rinse quinoa under cold water and drain.
2. Prep Veggies: Chop onion and mince garlic.
3. Layer in Crockpot: Place quinoa, black beans, frozen corn, onion, and garlic in the crockpot.
4. Add Tomatoes: Pour diced tomatoes with juice over the mixture.
5. Season Dish: Sprinkle chili powder, cumin, and salt, stirring to blend.
6. Add Liquid: Pour in 2 cups water or vegetable broth to cover ingredients.
7. Set Crockpot: Cover and cook on low for 4-6 hours until quinoa is tender.
8. Check Consistency: Stir well; if too dry, add a splash of water.
9. Prepare Garnish: Rinse and chop fresh cilantro.
10. Serve and Enjoy: Let rest for 10 minutes, then garnish with cilantro and serve warm, savoring this zesty delight!

Notes

• Rinse quinoa for taste; sauté veggies first for flavor.
• Cook on low for tenderness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegan diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 89Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 324mgCarbohydrates 18gFiber 4gSugar 2gProtein 4g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Quinoa (1 cup): Uncooked, rinsed, for protein.
• Black Beans (1 can, 15 oz): Drained and rinsed, for fiber.
• Diced Tomatoes (1 can, 14.5 oz): With juice, for richness.
• Corn (1 cup): Frozen, for sweetness.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Chili Powder (1 tbsp): For spice.
• Cumin (1 tsp): Ground, for warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Cilantro (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Quinoa Swap: Use brown rice or omit.
• Bean Swap: Use kidney beans or omit.
• Tomato Swap: Use fresh tomatoes or omit.
• Corn Swap: Use peas or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Spice Swap: Use paprika or omit chili powder.
• Cumin Swap: Use coriander or omit.
• Salt Swap: Use sea salt or omit.
• Herb Swap: Use parsley or omit cilantro.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water.

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Until you can read, Crockpot Meatloaf with Tomato Glaze