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.
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 this crock pot Mexican quinoa dish, 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.
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 these slow cooker Tex Mex quinoa taco bowls.
Quinoa Slow Cooker Recipe Ingredients
As well as the quinoa, you will need beans, corn, 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.
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 and Tex Mex recipes, so I’d recommend it for these slow cooker Tex Mex quinoa taco bowls.
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 cilantro too, and also some avocado slices or guacamole.
If you’re serving this southwest inspired taco bowl family style, you can just prepare the toppings and let everyone add their own at the table. I usually set out extra hot sauce and/or jalapenos. Everyone seems to have their own preferred spice level!
How to Store Leftovers
Not that you’re likely to have crockpot Mexican quinoa leftovers, but you might. In that case, keep it in an airtight container in the refrigerator for 2 or 3 days. 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. If you do have leftover toppings, these will keep separately too. Toss the avocado slices (if using) in lime juice to stop them going brown.
Quinoa Taco 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 slow cooker Tex Mex quinoa taco bowls are authentic, the answer is yes, the quinoa is a wonderful pairing with the other Tex Mex ingredients.
You might like to add cooked shredded chicken or 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.
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.
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.
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!
If you like this southwest inspired taco bowl, you might also like Zesty Tex Mex Chicken Pasta Salad – Favourite Summer Recipe, Smoker Grilled Fish Tacos with Garlic Cilantro Lime Coleslaw or Easy to Make Crispy Turkey Tacos.
Slow Cooker Tex Mex Quinoa Taco Bowls Recipe
Slow Cooker Tex Mex Quinoa Taco Bowls
- 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
- Cilantro as garnish
- Avocado optional garnish
- Greek yogurt omit for vegan
- Pico de gallo
- lettuce Shredded
- 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. Enjoy!
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try out this slow cooker Tex Mex quinoa taco bowls recipe. It is a tasty vegetarian or vegan slow cooker recipe that is packed full of southwest flavour.