Tex-Mex Quinoa and Vegetables

Tex-Mex Quinoa and Vegetables


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This spicy quinoa and vegetables recipe is great as a side dish for dinner. If there are leftovers, turn them into the filling for a burrito or taco. This dish is versatile and has a spicy kick that makes it amazing!

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Time needed

15 min preparation + 3-4 hour cooking

Serving Size / Yield

6-8 servings


  • 1 1/2 C. quinoa, rinsed
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (15.25 oz.) can corn, drained and rinsed
  • 1 C. sweet peppers, chopped
  • 1 poblano chili pepper, chopped
  • 1/2 tsp. minced garlic
  • 1/2 C. yellow onion, chopped
  • 2 Tbs. chili powder
  • 1 1/2 tsp. ground cumin
  • 3 C. water or broth
  • 1/4 C. cilantro, chopped
  • 1 Tbs. fresh lime juice
  • 2-4 Tbs. taco seasoning
  • 1 1/2 C. shredded mozzarella cheese

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In a crockpot, put the washed quinoa, black beans, diced tomatoes, corn, sweet pepper, poblano pepper, garlic, and onion. Stir together to mix. Add the chili powder, cumin, and water/broth. Stir well and cook on high for 3-4 hours. To prevent mushy or burnt quinoa, check and stir occasionally and never cook longer than 4 hours. Turn off the crockpot and stir in the cilantro, lime juice, and taco seasoning. Stir in the mozzarella cheese and season with salt and pepper.

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