Vegan Slow Cooker Mexican Quinoa

Bowl of sweet potato Mexican quinoa

5 from 1 reviews

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. 


  • 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


  1. Add to Slow Cooker - Place all ingredients in a large slow cooker and stir to combine.
  2. 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.
  3. Serve - Serve with desired toppings and enjoy!


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


Keywords: Mexican Quinoa, Vegan Mexican Quinoa, Slow Cooker Mexican Quinoa, Vegan Slow Cooker Mexican Quinoa