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Slow cooker Tex Mex quinoa taco bowls boast the most amazing flavours. It’s a colourful vegan southwest inspired taco bowl packed with south of the border character. A crockpot is your friend for this quinoa slow cooker recipe. This crockpot Mexican quinoa recipe is a great addition to the weeknight dinner menu.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

Tasty and healthy, slow cooker Tex-Mex quinoa taco bowls are perfect for a busy weeknight dinner. Simply toss all the ingredients into the slow cooker, sit back and relax while it does the work for you.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

Why You Will Love Quinoa Taco Bowls

  • Easy to Make – It’s made in one pot and a slow cooker recipe.
  • Dietary Features – This recipe is vegan, vegetarian, and gluten-free.
  • Versatile – It’s easy to customize this recipe by adding your favourite toppings or adding protein.
Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

Low, slow cooking really gets the different flavours to meld beautifully. And of course, slow cooking means you can leave the crockpot alone and know this will be perfectly done by the time you’re ready to eat. Add a few garnishes and other ingredients on top and grab a fork! You’re going to enjoy this vegan quinoa taco bowl!

What is Quinoa Exactly?

Quinoa is the main ingredient in these Mexican quinoa bowls, but what exactly is it? Pronounced ‘KEEN-wah’ this superfood is a gluten-free grain. It’s also what is known as a ‘whole protein’ because it contains all 9 of the essential amino acids.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

Technically it’s a seed from a plant rather than a grain, although it’s eaten like a grain. Quinoa is popular in many dishes. You can find it in everything from salads to side dishes. It’s especially yummy in this vegan taco bowl recipe.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

Quinoa Taco Bowl Ingredients

As well as the quinoa, you will need beans, fresh corn or canned Mexican style, bell pepper, onion, jalapenos, broth, taco seasoning, lime juice, salsa verde, and pico de gallo. I like to use tri-colour quinoa but you can use any kind. Feel free to sub kidney beans for the black beans if you want and use whatever colour bell peppers you prefer. Fresh tomatoes would even be a good addition to this dish.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

Use any brand of salsa verda you like and any type of pico de gallo. You can make or buy these ingredients. I always use fresh lime juice in Mexican food and Tex Mex recipes, so I’d recommend it for these slow cooker Tex Mex quinoa taco bowls.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

To serve the finished quinoa taco bowl, grab some Greek yogurt or sour cream, shredded lettuce (iceberg works fine here) and more pico de gallo. Add fresh cilantro too, and also some fresh avocado slices or guacamole.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

If you’re serving this taco quinoa bowl family style, you can just prepare the toppings and let everyone add their own desired toppings at the table. I usually set out extra hot sauce and/or jalapenos. Everyone seems to have their own preferred spice level! Add a bowl of tortilla chips to the table for those that may want some.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

Taco Quinoa Bowl Variations

Although you might associate rice more closely with Tex Mex and Mexican cuisine, quinoa has a history south of the border. In fact, the Inca referred to quinoa as the ‘mother grain’ and it’s been enjoyed there for thousands of years. So if you’re wondering whether taco quinoa bowls are authentic, the answer is yes, the quinoa is a wonderful pairing with the other Tex Mex ingredients.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan crockpot Mexican quinoa.

You might like to add cooked shredded chicken, ground chicken, ground turkey, ground beef or even pork, or perhaps some shrimp (or crab for a gourmet touch!) You can also enjoy the southwest inspired taco bowl as a vegetarian dish. If you want to add meat, consider swapping the vegetable broth for chicken broth as well as adding some shredded cheese. Cheddar cheese would be a good option or pepper jack. This is one of those recipes that any leftover meat would be a good addition.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan southwest inspired taco bowl.

Why is It Called a Taco Bowl?

Everyone knows what tacos are but taco bowl are a newer invention! These slow cooker Tex Mex quinoa taco bowls are one example of this tasty dish. Think of a taco bowl as a deconstructed taco. This means you get all your favourite taco ingredients, just in a bowl instead of in a tortilla.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan southwest inspired taco bowl.

With this crockpot Mexican quinoa dish, you can enjoy everything you would put in a taco. But if you don’t want to use actual tortillas, a southwest inspired taco bowl is the perfect solution. This quinoa slow cooker recipe is well worth making if you love Tex Mex flavours. If you want to cut the carbs, you can swap the quinoa for cauliflower.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan southwest inspired taco bowl.

These slow cooker Tex Mex quinoa taco bowls are perfect if you are out for the afternoon and want to get home to a meal that’s all ready to serve. All you need to do is add the optional cold toppings and grab a fork. You can add anything you like to this quinoa taco bowl. I make it different each time!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan southwest inspired taco bowl.

Mexican Quinoa Taco Bowl FAQs

Can I use rice instead of quinoa?

Yes, you can substitute in to make a rice bowl instead.

How do you store leftovers?

Not that you’re likely to have crockpot quinoa leftovers, but you might. In that case, keep it in an airtight container in the refrigerator for 2 or 3 days. If you have leftover toppings, these will keep separately too. Toss the avocado slices (if using) in lime juice to stop them going brown.

How do you reheat a quinoa bowl?

You can reheat it in the microwave or in a skillet. Don’t add the toppings (sour cream, lettuce and so on) until you’ve warmed it back up and ready to serve.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for slow cooker Tex Mex quinoa taco bowls. You will love this vegan southwest inspired taco bowl.

Slow Cooker Tex Mex Quinoa Taco Bowls Recipe

5 from 4 votes

Slow Cooker Tex Mex Quinoa Taco Bowls

By: Bella Bucchiotti
Slow cooker Tex Mex quinoa taco bowls boast amazing flavours. It’s a southwest inspired taco bowl packed with character. A crockpot is your friend for this quinoa slow cooker recipe. This crockpot Mexican quinoa recipe is a great weeknight dinner.
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6

Ingredients 

  • 1.5 Cups quinoa, uncooked, tri-colour
  • 1 Can black beans, 15 Ounces, drained and rinsed
  • 1 Can corn, 11 Ounces, Mexican style, drained
  • 1 Cup bell peppers, small diced
  • 1 Cup red onions , diced
  • 1 Cup pico de gallo
  • 1 Can jalapenos, 4 Ounces, diced
  • 1 Can vegetable broth , 14 Ounces
  • 1 Packet taco seasoning
  • 2 Cups salsa verde
  • 2 limes, juiced

For Serving 

  • Cilantro, as garnish 
  • Avocado, optional garnish 
  • Greek yogurt , omit for vegan
  • Pico de gallo 
  • lettuce , Shredded

Instructions 

  • Rinse quinoa under cold water until water runs clear.  
  • Rinse and drain black beans, drain the Mexican style corn. Small dice the bell peppers and red onion.  
  • Add all ingredients to the slow cooker and stir to combine.  
  • Cover, and cook on high for 3 hours, or low for 6 hours.  
  • Stir and serve in individual bowls. Top with Greek yogurt, cilantro, pico de gallo, and your favourite taco toppings.

Nutrition

Calories: 369kcal | Carbohydrates: 72g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1484mg | Potassium: 804mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2281IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 4mg
Like this recipe? Rate and comment below!

This hearty and flavourful meal is the perfect weeknight dinner or a quick and easy lunch. It’s also a great way to add some variety to your meal rotation. It’s a healthy, protein packed quinoa dish with a delicious Tex-Mex flavor. Simply toss all the ingredients into the slow cooker and let it do the work while you relax. Perfect for busy families and meal prep. Give it a try and it will likely become one of your favourite slow cooker quinoa recipes, too!

Let me know if you try out this slow cooker quinoa recipe – it would be perfect for your next Meatless Monday meal. It is a like a quinoa taco salad bowl that is packed full of southwest flavour.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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3 Comments

  1. Looks great! Could I leave out the black beans and it still come together? I’m not a fan of beans but I want to try this!