I love this Mexican Quinoa recipe because of the protein from the quinoa and black beans, but you absolutely could add meat if you'd like. If you have leftover shredded chicken, you could stir that in about 30 minutes to an hour before it's done - just to warm it and incorporate it. Or you could also add cubed, uncooked chicken breasts at the beginning. I recommend adding a little extra seasoning but the cook time should remain the same. Just make sure to check that the chicken is cooked through at the end

Quinoa is often treated like a grain but it's technically a seed. It is frequently described as a superfood and it is packed with protein, fiber, and other vitamins and minerals. It's also gluten-free. When cooked, it is soft and fluffy and often used as a substitute for rice.

Are sweet potatoes healthier than regular potatoes?

It depends on your definition of 'healthy'! I eat and love both! They are both highly nutritious! Regular and sweet potatoes are very similar in their calorie, protein, and carb content. While sweet potatoes are very high in Vitamin A, but regular white potatoes provide more potassium.

I don't like Sweet Potatoes, can I omit or sub?

You can absolute substitute regular white potatoes and the crock pot cook time will not change. OR, you can omit the potatoes entirely! If you decide to omit, feel free to add more beans, corn, or another veggie to bulk it up more. If you add more quinoa, you'll need to add more liquid.

Vegan Slow Cooker Mexican Quinoa | Kathleen's Cravings

Name: Vegan Slow Cooker Mexican Quinoa
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 1 cup quinoa; 1 15oz can black beans, drained and rinsed; 1 15oz can corn kernels, drained and rinsed; 1 28oz can crushed tomatoes; 1 4oz diced green chiles; 2 medium sweet potatoes, peeled and diced; 1 small red onion, diced; 1 cup salsa; 2 cups vegetable broth; 3-4 tablespoons taco seasoning, 1 packet; Optional Toppings: Fresh Cilantro, Lime Juice, Avocado

Vegan Slow Cooker Mexican Quinoa

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Vegan Slow Cooker Mexican Quinoa is healthy, filling, and uses all pantry staple ingredients! It takes just minutes of prep then into the slow cooker to cook.

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 6 servings
Category: Meatless Monday, Slow Cooker, Dinner
Method: Slow Cooker
Cuisine: Mexican
Diet: Vegan

Ingredients

1 cup quinoa
1 15oz can black beans, drained and rinsed
1 15oz can corn kernels, drained and rinsed
1 28oz can crushed tomatoes
1 4oz diced green chiles
2 medium sweet potatoes, peeled and diced
1 small red onion, diced
1 cup salsa
2 cups vegetable broth
3-4 tablespoons taco seasoning, 1 packet
Optional Toppings: Fresh Cilantro, Lime Juice, Avocado

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Instructions

Add to Slow Cooker - Place all ingredients in a large slow cooker and stir to combine.
Slow Cook - Cover and cook on low for 6-8 hours or on high for 3-4 hours. Or until the quinoa is cooked and the sweet potatoes are tender.
Serve - Serve with desired toppings and enjoy!

Notes

Leftovers can be stored in the fridge in an airtight container for up to 4 days.

Nutrition

Serving Size: 1/6 of recipe
Calories: 339
Sugar: 15.5 g
Sodium: 1076.4 mg
Fat: 3.6 g
Carbohydrates: 67.7 g
Protein: 14 g
Cholesterol: 0 mg

Find it online: https://kathleenscravings.com/vegan-slow-cooker-mexican-quinoa/