Crockpot Mexican Quinoa Casserole

I’ve been told that I’m a good cook, but I typically follow recipes and only tweak things here or there… Tonight was different. I decided to make something with the box of quinoa I had recently bought since I had never had it before, but I wasn’t going to be able to spend a whole lot of time cooking since I had a job interview that took up most of my afternoon. So I opted for the busy person’s best friend: the slow cooker. Combining what I had on hand with the quinoa meant this meal was quick, easy, and resourceful! Not to mention, it turned out deliciously.


  • 2 c. dry quinoa
  • 4 c. water, chicken broth, or vegetable broth
  • 1 packet of taco meat seasoning
  • 1 can black beans, rinsed
  • 1 can corn
  • 1/2 c. green peppers, chopped
  • 1/2 c. mushrooms, chopped
  • 1/2 c. red onions, chopped
  • 1 jalapeno (with or without seeds)
  • 2 tsp. garlic salt
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • Chopped cilantro, to taste
  • Salsa, sour cream, cheese (optional)


1. Combine all of the ingredients, except salsa/sour cream/cheese in a slow cooker. Stir to evenly distribute ingredients.

2. Cook on low for 4-5 hours or high for 2.5

3. Top with salsa and EAT! (Sour cream and cheese would also be a great topping!)

[Makes 6 large servings]


So simple, especially if you already have chopped veggies on your hand — easy to prep the night before! It was really delicious and I will for SURE be making this meal again. It’s a great meal to use up leftover produce for as well 🙂


Have you ever tried quinoa? Do you like it?

– Tonight was my first time ever having it and I LOVED it! Extra protein in a whole grain? What’s not to love?

Share your favorite crockpot recipe with me! I love slow cookers!


Don’t forget to check out the Marathoning for Mortals giveaway HERE