Slow Cooker Mexican Quinoa and Black Beans—flavorful quinoa with salsa, black beans and sliced avocado. An easy meatless meal or an amazing side dish.
Get the INSTANT POT Mexican quinoa and black beans recipe here
Slow Cooker Mexican Quinoa and Black Beans
I am obsessed with my Mexican Rice and Black Beans. I could eat it for breakfast, lunch and dinner all by myself until it’s gone. I decided to keep the recipe pretty much the same but swap out the brown rice with quinoa. It turned out wonderfully! I sliced up some avocado and enjoyed this until it was gone. This is a wonderful light summer recipe that I paired with a fresh fruit salad and a green salad.
I like buying quinoa in the bulk section at Winco. As far as I can tell it’s the cheapest way to buy it as well. I always make sure to rinse my quinoa really well because there is a natural coating on quinoa called saponin. This can make it taste a little bitter or soapy. It can also cause digestive issues. Sometimes boxed quinoa claims that it is pre-rinsed, but I always rinse my quinoa anyhow.
To make this recipe I always use the mild Pace Picante sauce. It’s my favorite. I buy it in the big container at Costco. If you’re not a fan of black beans just use pinto beans in the place of the black beans.
This recipe can easily be doubled. Just double all the ingredients. I like to make this recipe for lunches throughout the week. Skyler love to take the leftovers in his mini crockpot* to school. And Greg will take a little container to work and warm it up in the microwave.
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What Slow Cooker Did You Use?
To make Slow Cooker Mexican Quinoa and Black Beans I used my small 3 quart slow cooker.* I love this little slow cooker because it’s super cute and it’s just the perfect size for side dishes, drinks or small meals. It fits into my sink so I can easily hand wash it and it fits in the bottom or top of my dishwasher so I can easily stick it in there to get clean. I try to use this 3 quart slow cooker any time I can!
Flavorful quinoa with salsa, black beans and sliced avocado. An easy meatless meal or an amazing side dish.
- 1 (14 oz) can of black beans, rinsed and drained
- 3/4 cup uncooked and rinsed quinoa or orzo
- 1 1/2 cups water
- 3/4 cup salsa
- 1 bay leaf
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp garlic
- Salt and pepper
- Lime juice
- Avocado slices
- Add beans, quinoa (or orzo), water, salsa, bay leaf, cumin, salt and garlic to the slow cooker.
- Cover and cook on HIGH for about 2 hours.
- Remove lid and fluff quinoa with a fork. Remove the bay leaf.
- Add in fresh lime juice to taste and salt and pepper to taste.
- Serve topped with sliced avocado.
- Method: Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.