Ingredients

The following ingredients have 7 Servings
  • 1.25 pounds peeled and cubed butternut squash ( (cut into 1/2-inch pieces) about 4 cups)
  • 1 cup (138g) frozen corn
  • 1 can (15.25 oz.; 432g) black beans, (drained and rinsed)
  • 1 cup (180g) uncooked quinoa, (rinsed)
  • 1 teaspoon minced garlic
  • 1 can (14.5 oz.; 411g) petite fire-roasted diced tomatoes (undrained)
  • 1 small diced jalapeño (~2 tablespoons), (optional Note 1)
  • 2 cans (19 oz.; 538g EACH) mild red enchilada sauce (Note 2)
  • 1 cup (225g) vegetable or chicken stock (or broth) ((we love Swanson vegetable stock best))
  • 1 packet (1.25 ounces) taco seasoning (Note 3)
  • Optional toppings: freshly grated sharp or extra-sharp Cheddar cheese, fresh lime juice, sour cream, chopped cilantro, diced avocado, etc.

Instruction

  • PREP: Spray a 6-quart slow cooker with nonstick spray. Be generous! Alternatively, use a liner for the pan.
  • 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.
  • 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.
  • 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 heat to low. Let stand, stirring occasionally, for 15-25 minutes or until most of the liquid has absorbed. This is the perfect time to assemble toppings and whip up a side dish if you'd like.
  • 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.