Slow cooker quinoa casserole
This Slow cooker quinoa casserole is a nutritious, cheesy dish packed with bold flavors and wholesome ingredients. Perfect for meal prep or family dinners, it’s a delightful vegetarian option!
Ingredients
- 1 cup water or veggie broth
- ½ cup dry quinoa
- 3 cups diced sweet potato (about 2 large, peeled and diced)
- 1 15 oz can black beans, rinsed and drained
- 1½ cups prepared salsa (mild, medium, or hot)
- 1 medium red bell pepper, chopped
- ½ small yellow onion, chopped
- ¼ cup sliced green onion + more for topping
- ¼ cup cilantro, chopped
- 2 tablespoons taco or fajita seasoning
- 2 cups shredded Mexican cheese, divided
- Toppings: Greek yogurt or cashew sour cream, avocado, green onion, cilantro
- Tortilla chips, for serving (optional)
Instructions
- In your slow cooker, combine water, quinoa, sweet potatoes, black beans, salsa, bell pepper, onion, green onion, cilantro, and taco seasoning. Stir everything together.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours, until the quinoa is cooked and the liquid has been absorbed.
- Remove the lid and give the casserole a good stir. Taste and adjust seasoning with salt and pepper as needed.
- Mix in 1 cup of shredded cheese, then sprinkle the remaining cup on top.
- Put the lid back on and cook for an additional 10-15 minutes until the cheese is melted and gooey.
- Serve immediately with your favorite toppings, like Greek yogurt, avocado, extra cilantro, or tortilla chips for scooping.