Bursting with deliciously fresh and healthy ingredients, this vegan crockpot Mexican quinoa is perfect for your next Mexican Fiesta! The entire dish is cooked in the slow cooker or crockpot – even the quinoa and butternut squash. Loaded with hidden veggies and secret flavours, it’s the ultimate dish to pull off in a flash and with very little effort.

Ingredients

• 1 and 1/2 pounds (~4 cups) butternut squash
• 1 cup frozen corn
• 1 can (15.25 ounces) of black beans
• 1 cup uncooked quinoa, rinsed
• 1 teaspoon minced garlic
• 1 can (14.5 ounces) of fire-roasted petite diced tomatoes
• 1 small jalapeno, optional
• 2 cans (19 ounces each) of mild red enchilada sauce
• 1 cup vegetable or chicken broth
• 1 packet (1.25 ounces) of taco seasoning
• Optional toppings: shredded cheddar cheese, fresh lime juice, chopped cilantro

Instructions

1. PREP: Spray a 6-quart slow cooker with nonstick spray. Be generous! Alternatively, use a liner for the pan.
2. BUTTERNUT SQUASH: Prep the butternut squash by peeling, removing the seeds and cutting into small 1/2-inch cubes. (It is important the cubes are small so everything will cook in time.) Add cubes to the prepared slow cooker.
3. SLOW COOKER: Add in the corn, black beans, rinsed quinoa (I rinse it in a fine-mesh sieve), minced garlic, tomatoes, optional jalapeño, enchilada sauce, the vegetable or chicken stock/broth, and the packet of taco seasoning.
4. COOK: Give everything a really good stir, cover and cook on high for 3-1/2 to 4-1/2 hours (4 hours is perfect in my slow cooker) or until the quinoa is cooked through (it has “popped”) and the butternut squash is tender. Remove the lid and stir everything together really well. It’s a bit soupy here, but the quinoa continues to absorb the liquid, so keep the slow cooker uncovered and switch the heat to low. Let stand, stirring occasionally, for 15-25 minutes or until most of the liquid has been absorbed. This is the perfect time to assemble toppings and whip up a side dish if you’d like.
5. SERVE: Season with additional salt and pepper if desired. Serve Mexican Quinoa in bowls with your favorite toppings. Our “must-have” toppings include freshly grated extra-sharp Cheddar cheese, sour cream, and a diced avocado. Freshly chopped cilantro and lime juice add some nice freshness and acidity.