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Bowl of sweet potato Mexican quinoa

Vegan Slow Cooker Mexican Quinoa

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


  • 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 mediumĀ sweet potatoes, peeled and diced
  • 1 small red onion, diced
  • 1 cup salsa
  • 2 cups vegetable broth
  • 34 tablespoons taco seasoning, 1 packet
  • Optional Toppings: Fresh Cilantro, Lime Juice, Avocado


  1. Place all ingredients in a large slow cooker and stir to combine.
  2. 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 with desired toppings and enjoy!

  • Category: Meatless Monday, Slow Cooker, Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

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

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