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Slow Cooker Mexican Quinoa Bake

Prep Time15 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Mexican


  • Slow Cooker or Instant Pot


Stage 1

  • 2 cups dry quinoa
  • 1 green bell pepper diced
  • 1 jalapeño seeds removed, small dice (optional)
  • 1, 16 oz jar salsa
  • 1, 14.5 oz can diced tomatoes
  • ½ cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
  • 2 cups vegetable broth
  • 2 Tablespoons chili powder
  • 1 ½ Tablespoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder

Stage 2

  • 1 , 15 oz can corn no salt added, drained
  • 1 , 15 oz can black beans no salt added, drained and rinsed
  • ¼ cup chopped cilantro optional
  • Juice of 1-2 limes to taste

Toppings (Optional)

  • diced tomatoes
  • cheese shredded
  • sour cream
  • cilantro chopped
  • avocado diced or wedges
  • lime wedges


  • In a slow cooker, add the ingredients from Stage 1 (quinoa, diced bell pepper, jalapeño, salsa, tomatoes, flaxseed, broth, chili powder, cumin, garlic powder, and onion powder). Stir ingredients together until combined.
  • Cover and cook on High for 2-2½ hours.
  • Once quinoa is ready, stir in drained corn and black beans. Let warm for 10-15 minutes. When ready to serve, stir in chopped cilantro and lime juice, if desired.
  • Serve with your favorite toppings such as diced tomato, shredded cheese, sour cream, cilantro, avocado, and lime wedges.


Slow cook times can vary, so check the quinoa while cooking to see if you need to add or subtract cook time. You will know the quinoa is ready when the seeds are fluffy and tender and some of the yellow rings have “sprung” from their seeds. Seeds should no longer be crunchy.