25 Delicious Quinoa Crock Pot Recipes for Busy Weeknights

Now, picture this: you walk in after a long day, and dinner is already waiting—hot, healthy, and hands-off. That’s the magic of these 25 delicious quinoa crock pot recipes, perfect for busy weeknights. From cozy comfort bowls to fresh, flavorful meals, we’ve got your back. Ready to make your evenings easier? Let’s dive in!

Slow Cooker Quinoa and Vegetable Stew

Before diving into this comforting stew, let me walk you through each step methodically so you can create the perfect hearty meal with confidence. Building layers of flavor in your slow cooker ensures every spoonful is packed with nutrition and taste.

Ingredients

– 1 cup of quinoa
– A couple of chopped carrots
– 2 diced celery stalks
– 1 chopped yellow onion
– 3 minced garlic cloves
– A 15-ounce can of diced tomatoes with their juices
– 4 cups of vegetable broth
– A splash of olive oil
– 1 teaspoon of dried thyme
– ½ teaspoon of smoked paprika
– A pinch of salt and black pepper

Instructions

1. Pour a splash of olive oil into your slow cooker insert and spread it evenly across the bottom.
2. Add the chopped yellow onion, diced celery, and chopped carrots to the slow cooker.
3. Stir in the minced garlic cloves, making sure they’re evenly distributed among the vegetables.
4. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness, then add it to the slow cooker.
5. Pour in the entire can of diced tomatoes with their juices.
6. Add the vegetable broth, dried thyme, smoked paprika, salt, and black pepper.
7. Stir all ingredients thoroughly until well combined.
8. Cover the slow cooker with its lid and set it to cook on low heat for 6 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
9. After 6 hours, remove the lid and check that the quinoa has absorbed most of the liquid and the vegetables are tender when pierced with a fork.
10. Let the stew sit uncovered for 10 minutes to thicken slightly before serving. Tip: For a creamier texture, mash some of the vegetables against the side of the pot with a spoon.
11. Ladle the stew into bowls while hot. Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. On your first bite, you’ll notice how the quinoa creates a pleasantly grainy texture that contrasts with the soft vegetables, while the smoked paprika adds a subtle depth to the tomato-based broth. Try topping it with a dollop of Greek yogurt or serving it alongside crusty bread for dipping into the rich liquid.

Crock Pot Quinoa Chicken Chili

Haven’t we all wished for a hearty meal that practically cooks itself while we tackle our busy days? This Crock Pot Quinoa Chicken Chili is your answer—a set-it-and-forget-it wonder that fills your kitchen with comforting aromas and your belly with wholesome goodness. Let’s walk through this simple process together, step by step.

Ingredients

– 1 pound of boneless, skinless chicken breasts
– 1 cup of uncooked quinoa, rinsed well
– 1 can (15 ounces) of black beans, drained and rinsed
– 1 can (15 ounces) of corn, drained
– 1 can (15 ounces) of diced tomatoes with their juices
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 tablespoon of chili powder
– 1 teaspoon of ground cumin
– A splash of olive oil (about 1 tablespoon)
– A couple of pinches of salt and black pepper

Instructions

1. Drizzle the olive oil into the bottom of your Crock Pot to lightly coat it.
2. Place the chicken breasts in a single layer at the bottom of the Crock Pot.
3. Sprinkle the diced onion and minced garlic evenly over the chicken.
4. In a medium bowl, combine the rinsed quinoa, drained black beans, drained corn, diced tomatoes with juices, chicken broth, chili powder, cumin, salt, and black pepper; stir until well mixed.
5. Pour the quinoa and vegetable mixture over the chicken and onions in the Crock Pot.
6. Cover with the lid and cook on LOW for 6 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and shreds easily with a fork. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
7. Carefully remove the chicken breasts from the Crock Pot using tongs and place them on a cutting board.
8. Shred the chicken thoroughly with two forks, then return it to the Crock Pot. Tip: Shredding the chicken against the grain ensures tender, bite-sized pieces.
9. Stir everything together gently to combine the shredded chicken with the quinoa and vegetables.
10. Let the chili sit for 10–15 minutes with the lid off to thicken slightly before serving. Tip: For a creamier texture, mash a small portion of the beans against the side of the pot with a spoon during this resting time.

Finally, this chili boasts a thick, stew-like consistency with tender chicken and fluffy quinoa that soaks up the smoky, mildly spiced broth. Serve it topped with a dollop of Greek yogurt or a sprinkle of fresh cilantro for a bright contrast, or scoop it over baked potatoes for a cozy, filling twist.

Healthy Crock Pot Quinoa Black Bean Soup

Let’s create a nourishing soup that practically cooks itself while filling your kitchen with amazing aromas. This crock pot quinoa black bean soup combines wholesome ingredients that develop incredible depth of flavor during the slow cooking process. Perfect for busy weeknights or meal prep, it’s a complete meal in one pot.

Ingredients

– 1 cup of quinoa
– 2 cans of black beans, rinsed well
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon of olive oil
– 4 cups of vegetable broth
– 1 can of diced tomatoes
– 1 teaspoon of cumin
– 1/2 teaspoon of chili powder
– A good pinch of salt
– A couple of lime wedges for serving
– A handful of fresh cilantro, chopped

Instructions

1. Heat 1 tablespoon of olive oil in a skillet over medium heat for about 2 minutes until shimmering.
2. Add 1 chopped large onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute more until aromatic but not browned.
4. Transfer the onion and garlic mixture to your crock pot insert.
5. Add 1 diced red bell pepper, 2 rinsed cans of black beans, and 1 cup of quinoa to the crock pot.
6. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes with their juices.
7. Sprinkle 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and a good pinch of salt over the ingredients.
8. Stir everything together until well combined and the spices are evenly distributed.
9. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the quinoa has popped open and the soup has thickened.
10. Taste and adjust seasoning if needed, remembering the flavors will continue to develop as it sits.
11. Ladle into bowls and top with a handful of chopped fresh cilantro and a squeeze of lime juice from the wedges.

Perfect for chilly evenings, this soup develops a wonderfully thick, almost stew-like consistency with the quinoa creating a creamy base. The black beans maintain their firm texture while the spices meld into a warm, comforting flavor profile. Try serving it with tortilla chips for crunch or over brown rice for an even heartier meal.

Vegetarian Quinoa Crock Pot Casserole

This comforting vegetarian casserole is perfect for busy weeknights when you want a hearty meal waiting for you. The slow cooker does all the work while you go about your day, resulting in a nutritious dish packed with protein and flavor. You’ll love how the quinoa absorbs all the delicious seasonings and creates a satisfying texture that even meat-eaters will enjoy.

Ingredients

– 1 cup of quinoa (rinsed well to remove that bitter coating)
– A couple of chopped carrots
– 1 diced yellow onion
– 2 minced garlic cloves
– A 15-ounce can of black beans (drained and rinsed)
– A 15-ounce can of diced tomatoes with their juices
– 2 cups of vegetable broth
– A good sprinkle of chili powder (about 1 tablespoon)
– A teaspoon of cumin
– A generous pinch of salt and black pepper
– A handful of shredded cheddar cheese for topping

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 1 minute, rubbing the grains between your fingers to remove the natural bitter coating called saponin.
2. Place the rinsed quinoa in your 4-6 quart slow cooker insert.
3. Add 2 chopped carrots, 1 diced yellow onion, and 2 minced garlic cloves to the slow cooker.
4. Pour in the drained and rinsed 15-ounce can of black beans.
5. Add the entire 15-ounce can of diced tomatoes with their juices.
6. Measure and pour in 2 cups of vegetable broth.
7. Sprinkle 1 tablespoon of chili powder and 1 teaspoon of cumin evenly over the ingredients.
8. Season with a generous pinch of salt and black pepper.
9. Stir all ingredients thoroughly until well combined and the spices are evenly distributed.
10. Cover the slow cooker with the lid and cook on LOW heat for 6 hours until the quinoa has absorbed most of the liquid and appears fluffy with little white spirals visible.
11. Remove the lid and sprinkle a handful of shredded cheddar cheese evenly over the top.
12. Replace the lid and cook for an additional 15 minutes until the cheese is completely melted and bubbly.
13. Turn off the slow cooker and let the casserole rest for 5 minutes before serving to allow the flavors to settle. Just imagine the creamy melted cheese contrasting with the fluffy quinoa and tender vegetables. The cumin and chili powder create a warm, comforting flavor profile that pairs beautifully with a simple green salad or some crusty bread for dipping into the saucy bottom layer.

Crock Pot Quinoa and Lentil Curry

You’ll love how this Crock Pot Quinoa and Lentil Curry practically cooks itself while filling your kitchen with the most incredible aromas. It’s the perfect set-it-and-forget-it meal for busy weeknights, combining protein-packed lentils and fluffy quinoa in a creamy, gently spiced sauce that’s both nourishing and deeply satisfying.

Ingredients

– 1 cup of dried brown lentils
– 1 cup of quinoa
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of curry powder
– 1 teaspoon of ground turmeric
– A 14.5-ounce can of diced tomatoes, with their juices
– A 13.5-ounce can of full-fat coconut milk
– 3 cups of vegetable broth
– A big pinch of salt
– A splash of olive oil
– A handful of fresh cilantro, chopped

Instructions

1. Pour a splash of olive oil into the bottom of your Crock Pot and turn it to the high heat setting.
2. Add the diced yellow onion and sauté for 5 minutes, until it becomes soft and translucent.
3. Stir in the minced garlic and freshly grated ginger, cooking for 1 more minute until fragrant.
4. Add the curry powder and ground turmeric to the pot, toasting the spices for 30 seconds to deepen their flavor.
5. Tip: Toasting the spices briefly prevents a raw, dusty taste in your final dish.
6. Pour in the can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
7. Add the dried brown lentils, quinoa, vegetable broth, and a big pinch of salt to the Crock Pot.
8. Stir everything together until well combined.
9. Cover the Crock Pot with its lid and cook on high for 3 hours, or until the lentils and quinoa are tender and have absorbed most of the liquid.
10. Tip: Avoid lifting the lid during cooking to maintain consistent heat and cooking time.
11. Pour in the full-fat coconut milk and stir gently to create a creamy, unified sauce.
12. Let the curry cook for another 10 minutes on high to heat the coconut milk through.
13. Tip: For a thicker curry, leave the lid off during this final 10 minutes to allow excess moisture to evaporate.
14. Turn off the Crock Pot and stir in the handful of chopped fresh cilantro.

Mouthwatering and ready to serve, this curry boasts a velvety, thick texture with tender lentils and fluffy quinoa that hold their shape beautifully. The gentle warmth from the curry powder and turmeric is balanced by the creamy coconut milk, making it a cozy, aromatic bowl of comfort. Try scooping it over steamed basmati rice or alongside warm naan for a truly satisfying meal.

Cheesy Quinoa and Broccoli Crock Pot Dish

Keeping dinner simple doesn’t mean sacrificing flavor, and this cheesy quinoa and broccoli crock pot dish proves just that. Let’s walk through each step together to create a comforting, hands-off meal that practically cooks itself while you go about your day.

Ingredients

– 1 cup of quinoa
– 2 cups of vegetable broth
– 2 cups of fresh broccoli florets
– 1 cup of shredded cheddar cheese
– 1/2 cup of milk
– 2 tablespoons of olive oil
– 1 teaspoon of garlic powder
– A generous pinch of salt
– A couple of grinds of black pepper

Instructions

1. Rinse 1 cup of quinoa under cold running water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Pour 2 tablespoons of olive oil into the bottom of your crock pot and swirl to coat.
3. Add the rinsed quinoa to the crock pot along with 2 cups of vegetable broth, 1 teaspoon of garlic powder, a generous pinch of salt, and a couple of grinds of black pepper.
4. Stir all ingredients in the crock pot until well combined.
5. Cover the crock pot with its lid and set to cook on LOW heat for 2 hours.
6. After 2 hours, remove the lid and stir in 2 cups of fresh broccoli florets—this prevents them from becoming mushy.
7. Replace the lid and continue cooking on LOW for another 30 minutes, until the broccoli is tender but still bright green.
8. Turn off the crock pot and stir in 1 cup of shredded cheddar cheese and 1/2 cup of milk until the cheese melts completely into a creamy sauce.
9. Let the dish sit uncovered for 5 minutes to thicken slightly before serving.
Creating this dish yields a wonderfully creamy texture with fluffy quinoa and tender-crisp broccoli, all wrapped in a rich, cheesy sauce. Consider topping it with extra shredded cheese or serving alongside grilled chicken for a heartier meal—it’s versatile enough to become a weeknight staple.

Crock Pot Quinoa Stuffed Bell Peppers

Here’s a simple yet satisfying meal that practically cooks itself while filling your kitchen with incredible aromas. Having these stuffed peppers ready when you walk in the door makes weeknight dinners feel effortless and special.

Ingredients

– 4 large bell peppers (any color you like)
– 1 cup of uncooked quinoa
– 1 pound of lean ground beef
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 1 can (15 ounces) of tomato sauce
– 1 cup of shredded mozzarella cheese
– a couple of tablespoons of olive oil
– a generous pinch of salt and black pepper

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 1 minute to remove the natural bitter coating.
2. Cut the tops off 4 large bell peppers and remove all seeds and membranes from inside.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound of lean ground beef to the hot skillet, breaking it apart with a wooden spoon as it cooks for 5-7 minutes until no longer pink.
5. Stir in the diced yellow onion and minced garlic, cooking for another 3-4 minutes until the onion becomes translucent and fragrant.
6. Mix in the rinsed quinoa, entire can of tomato sauce, and a generous pinch of salt and black pepper, stirring until everything is well combined.
7. Spoon the quinoa-beef mixture evenly into the hollowed bell peppers, packing it down gently as you fill them.
8. Arrange the stuffed peppers upright in your crock pot, making sure they’re stable and not touching the sides.
9. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top of each stuffed pepper.
10. Cover the crock pot and cook on LOW heat for 6 hours until the peppers are tender when pierced with a fork and the quinoa is fully cooked.
11. Let the peppers rest in the turned-off crock pot for 10 minutes before serving to allow the filling to set.

Looking at these finished peppers, you’ll notice the bell pepper walls become wonderfully tender while still holding their shape, creating the perfect edible container. The quinoa develops a slightly nutty flavor that pairs beautifully with the savory beef and melted cheese topping. Try serving them over a bed of fresh greens for a complete meal, or slice them into rings for an impressive presentation at your next dinner party.

Mexican Quinoa Crock Pot Tacos

Just when you thought taco night couldn’t get any easier, this slow cooker wonder combines the convenience of hands-off cooking with the vibrant flavors of Mexican cuisine. Join me as we walk through each simple step to create these protein-packed quinoa tacos that practically make themselves while you go about your day.

Ingredients

• 1 cup of quinoa
• 2 cups of vegetable broth
• 1 pound of ground beef
• 1 medium yellow onion, diced
• 2 cloves of garlic, minced
• 1 packet of taco seasoning
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 can (15 ounces) of corn kernels, drained
• 1 can (10 ounces) of diced tomatoes with green chilies
• A couple of splashes of lime juice
• 8-10 taco shells or tortillas
• Your favorite taco toppings

Instructions

1. Rinse 1 cup of quinoa under cold running water for 1 minute to remove the natural bitter coating.
2. Brown 1 pound of ground beef in a skillet over medium-high heat for 5-7 minutes until no pink remains.
3. Drain any excess grease from the cooked ground beef using a colander.
4. Transfer the browned ground beef to your crock pot insert.
5. Add the rinsed quinoa, 2 cups of vegetable broth, diced onion, minced garlic, and taco seasoning packet to the crock pot.
6. Stir all ingredients until well combined using a wooden spoon.
7. Drain and rinse 1 can of black beans, then add them to the crock pot mixture.
8. Drain 1 can of corn kernels and add them to the crock pot.
9. Pour in 1 can of diced tomatoes with green chilies, including the liquid.
10. Add a couple of splashes of fresh lime juice to brighten the flavors.
11. Stir everything together until evenly distributed throughout the mixture.
12. Cover the crock pot with its lid and cook on LOW heat for 6 hours or HIGH heat for 3 hours.
13. After cooking time is complete, remove the lid and fluff the mixture with a fork to separate the quinoa grains.
14. Warm 8-10 taco shells or tortillas according to package directions while the filling rests for 5 minutes.
15. Scoop the quinoa taco filling into warmed shells using a 1/2 cup measuring cup for consistent portions.
16. Top with your favorite taco toppings like shredded cheese, sour cream, or fresh cilantro.

Unbelievably tender quinoa absorbs all the zesty taco flavors while maintaining a satisfying bite that contrasts beautifully with the creamy black beans and sweet corn. The texture holds up perfectly in tortillas without becoming mushy, making these ideal for meal prep or feeding a crowd with minimal effort.

Crock Pot Quinoa and Beef Stuffed Cabbage Rolls

Often, the best comfort foods are those that simmer away while you go about your day. Our Crock Pot quinoa and beef stuffed cabbage rolls deliver that hands-off magic, transforming simple ingredients into a satisfying, complete meal. One of the best parts is letting your slow cooker do most of the work for you.

Ingredients

– A head of green cabbage
– A pound of lean ground beef
– A cup of uncooked quinoa, rinsed well
– A 15-ounce can of tomato sauce
– A 14.5-ounce can of diced tomatoes, undrained
– A cup of beef broth
– A large yellow onion, finely chopped
– A couple of cloves of garlic, minced
– A tablespoon of Worcestershire sauce
– A teaspoon of dried oregano
– A teaspoon of paprika
– A splash of olive oil

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully core the head of cabbage and submerge it in the boiling water for about 5-7 minutes, until the outer leaves are soft and pliable. (Tip: This blanching step makes the leaves much easier to roll without cracking.)
3. Use tongs to carefully remove the cabbage from the water and let it cool until you can handle it comfortably.
4. Gently peel off 8-10 large, intact leaves from the cabbage head and set them aside.
5. In a large skillet, heat a splash of olive oil over medium-high heat.
6. Add the chopped onion and cook for 4-5 minutes, stirring frequently, until it becomes soft and translucent.
7. Add the minced garlic and cook for 1 more minute, just until it becomes fragrant.
8. Add the pound of ground beef to the skillet, breaking it up with a spoon.
9. Cook the beef for 6-8 minutes, until it is fully browned and no longer pink.
10. Drain any excess fat from the skillet.
11. Stir in the rinsed quinoa, Worcestershire sauce, dried oregano, and paprika into the beef mixture until everything is well combined.
12. In a separate bowl, whisk together the can of tomato sauce, the can of diced tomatoes with their juices, and the cup of beef broth.
13. Pour half of this tomato mixture into the bottom of your 6-quart Crock Pot.
14. Place about 1/3 cup of the beef and quinoa filling onto the center of a blanched cabbage leaf.
15. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly, like a burrito. (Tip: Rolling them tightly helps prevent the filling from falling out during the long cook time.)
16. Place the rolled cabbage leaf, seam-side down, into the Crock Pot on top of the sauce.
17. Repeat steps 14-16 with the remaining leaves and filling.
18. Pour the remaining half of the tomato sauce mixture evenly over the top of all the cabbage rolls in the Crock Pot.
19. Place the lid securely on the Crock Pot.
20. Cook on the LOW setting for 6-7 hours. (Tip: Cooking on low ensures the quinoa becomes perfectly tender and absorbs all the delicious flavors without the rolls falling apart.)
21. After 6-7 hours, the quinoa will be fully cooked and the cabbage will be incredibly tender.

What you’ll love is the wonderful contrast between the soft, savory filling and the silky, tender cabbage leaves. The tomato sauce becomes rich and deeply flavored, making this a complete, comforting meal straight from the pot. For a fresh twist, try serving it with a dollop of cool sour cream or a sprinkle of fresh chopped parsley.

Creamy Coconut Quinoa Crock Pot Porridge

A warm, comforting breakfast that practically makes itself overnight, this creamy coconut quinoa porridge transforms simple ingredients into a nourishing morning treat that will have you looking forward to waking up. All you need is your trusty slow cooker and about five minutes of prep the night before.

Ingredients

– 1 cup of quinoa
– 2 cups of water
– 1 can (13.5 oz) of full-fat coconut milk
– A generous ¼ cup of maple syrup
– A couple of pinches of salt
– A splash of vanilla extract

Instructions

1. Rinse 1 cup of quinoa thoroughly under cold running water in a fine-mesh strainer for about 1 minute, rubbing the grains with your fingers, to remove the natural bitter coating called saponin.
2. Transfer the rinsed quinoa directly into your crock pot insert.
3. Pour in 2 cups of water and the entire can of full-fat coconut milk.
4. Add a generous ¼ cup of maple syrup, a couple of pinches of salt, and a splash of vanilla extract directly into the crock pot.
5. Use a whisk to stir everything together for about 30 seconds until the maple syrup and salt are fully dissolved and the mixture looks uniform.
6. Place the lid securely on the crock pot.
7. Set your crock pot to the LOW heat setting.
8. Cook the porridge on LOW for exactly 7 hours; setting a kitchen timer helps prevent overcooking.
9. After 7 hours, turn off the crock pot and carefully remove the lid, opening it away from your face to avoid the hot steam.
10. Stir the porridge vigorously with a wooden spoon for about 1 minute; this final stirring is key for achieving a wonderfully creamy texture as it helps release the quinoa’s natural starches.
11. Let the porridge sit uncovered for 5 minutes to thicken slightly before serving. Something magical happens when this porridge rests—it transforms from soupy to spoonably perfect. Serve it warm with fresh berries, a drizzle of extra coconut milk, or toasted coconut flakes for added crunch.

Italian Quinoa and Sausage Crock Pot Skillet

Sometimes you need a hearty meal that practically cooks itself while you tackle the rest of your day. Savory Italian sausage and protein-packed quinoa come together in this hands-off crock pot skillet that delivers maximum flavor with minimal effort. Let’s walk through this simple process together, step by step.

Ingredients

– 1 pound of sweet Italian sausage, casings removed
– 1 cup of uncooked quinoa, rinsed well
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes with their juices
– 2 cups of chicken broth
– A couple of tablespoons of tomato paste
– A generous sprinkle of dried Italian seasoning
– A pinch of red pepper flakes for subtle heat
– A splash of olive oil for sautéing
– A handful of fresh basil leaves for garnish
– A good grating of Parmesan cheese to finish

Instructions

1. Heat a splash of olive oil in your crock pot’s stovetop-safe insert over medium-high heat, or use a separate skillet if your crock pot insert isn’t stove-safe.
2. Add 1 pound of sweet Italian sausage, breaking it up with a wooden spoon into small crumbles as it cooks.
3. Cook the sausage for 5-7 minutes until it’s no longer pink and has developed some golden-brown spots.
4. Add the diced yellow onion and cook for 3-4 minutes until it becomes translucent and fragrant.
5. Stir in the minced garlic and cook for just 1 minute until aromatic but not browned.
6. Mix in the tomato paste and cook for 1 minute to deepen its flavor.
7. Add the rinsed quinoa, diced tomatoes with juices, chicken broth, dried Italian seasoning, and red pepper flakes.
8. Bring everything to a gentle simmer while stirring to combine all ingredients evenly.
9. Carefully transfer the insert to your crock pot base if you used a separate skillet.
10. Cover and cook on LOW heat for 2.5-3 hours until the quinoa has absorbed most of the liquid and is tender.
11. Check the quinoa at the 2.5-hour mark – it should be fluffy with just a slight bite, and most liquid should be absorbed.
12. Let the dish rest uncovered for 10 minutes to allow the flavors to meld and any remaining liquid to be absorbed.
13. Stir in the fresh basil leaves just before serving to preserve their bright flavor.
14. Top each serving with a generous grating of Parmesan cheese.

Layers of savory sausage and fluffy quinoa create a satisfying texture that holds up beautifully to the rich tomato broth. The Italian seasoning and hint of heat from the red pepper flakes give this dish authentic Mediterranean character that tastes even better the next day. Try serving it in shallow bowls with crusty bread for dipping into the flavorful sauce, or stuff it into bell peppers for a creative twist on stuffed peppers.

Crock Pot Thai Quinoa and Peanut Stew

Haven’t we all wished for a meal that practically cooks itself while filling the kitchen with incredible aromas? Crock Pot Thai Quinoa and Peanut Stew is exactly that kind of magic—a hands-off dinner that delivers big flavor with minimal effort. Let me walk you through creating this comforting bowl step by step.

Ingredients

– 1 cup of quinoa, rinsed well
– 1 can (14 oz) of coconut milk
– 4 cups of vegetable broth
– ½ cup of creamy peanut butter
– 1 large sweet potato, peeled and diced into ½-inch cubes
– 1 red bell pepper, chopped
– 1 small onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of soy sauce
– 1 tablespoon of lime juice
– A big handful of fresh spinach
– A sprinkle of chopped peanuts and cilantro for serving

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer until the water runs clear to remove any bitterness.
2. Add the rinsed quinoa to your Crock Pot along with the diced sweet potato, chopped red bell pepper, and diced onion.
3. Pour in 4 cups of vegetable broth and 1 can of coconut milk, then add ½ cup of peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon of lime juice.
4. Stir everything together until the peanut butter is fully incorporated into the liquid.
5. Cover the Crock Pot and cook on HIGH for 3 hours or on LOW for 6 hours—the sweet potatoes should be tender when pierced with a fork.
6. Stir in the big handful of fresh spinach during the last 5 minutes of cooking until it’s just wilted.
7. Taste and adjust seasoning if needed, remembering the flavors will intensify as it sits.
8. Ladle the stew into bowls and top with chopped peanuts and fresh cilantro.

Once you take that first spoonful, you’ll notice how the creamy peanut broth clings to the fluffy quinoa and tender sweet potatoes. Outstanding served over jasmine rice for extra substance, or try scooping it up with warm naan bread for a fun twist that makes every bite a delightful experience.

Slow Cooker Quinoa Jambalaya

Slow cooker quinoa jambalaya simplifies this classic with minimal effort. Simply toss everything into your slow cooker in the morning, and by dinnertime, you’ll have a flavorful, protein-packed meal ready to enjoy.

Ingredients

– 1 cup of quinoa
– 1 pound of andouille sausage, sliced into rounds
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 2 celery stalks, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes, undrained
– 2 cups of chicken broth
– A couple of bay leaves
– A generous sprinkle of Cajun seasoning
– A splash of hot sauce
– A handful of chopped fresh parsley for garnish

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove its natural coating, which can make it bitter.
2. Slice 1 pound of andouille sausage into ½-inch rounds.
3. Chop 1 large onion, 1 green bell pepper, and 2 celery stalks into ½-inch pieces.
4. Mince 3 cloves of garlic.
5. Add the rinsed quinoa, sliced sausage, chopped onion, bell pepper, celery, and minced garlic to your slow cooker insert.
6. Pour in 1 can of undrained diced tomatoes and 2 cups of chicken broth.
7. Add 2 bay leaves and 1 tablespoon of Cajun seasoning.
8. Stir all ingredients in the slow cooker until well combined.
9. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the quinoa has absorbed most of the liquid and is tender.
10. Stir in 1 teaspoon of hot sauce.
11. Remove and discard the bay leaves.
12. Garnish with a handful of chopped fresh parsley before serving. Zesty and satisfying, this jambalaya has a fluffy quinoa texture that soaks up the smoky sausage and spicy tomato broth. For a fun twist, serve it stuffed into hollowed-out bell peppers or alongside crusty bread for dipping.

Crock Pot Quinoa Apple Cinnamon Breakfast

Preparing a warm, nutritious breakfast doesn’t have to mean waking up extra early. Picture this: you toss a few simple ingredients into your slow cooker before bed, and wake up to a cozy, cinnamon-spiced quinoa bowl that’s ready when you are.

Ingredients

• 1 cup of quinoa, rinsed well
• 2 cups of unsweetened almond milk
• 2 medium apples, peeled and chopped into small chunks
• 2 tablespoons of pure maple syrup
• 1 teaspoon of ground cinnamon
• A pinch of salt
• A splash of vanilla extract
• A couple of tablespoons of chopped walnuts for topping

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for about 1 minute, rubbing the grains with your fingers to remove any bitterness.
2. Add the rinsed quinoa to your Crock Pot along with 2 cups of unsweetened almond milk.
3. Peel 2 medium apples, core them, and chop into ½-inch chunks, then stir them into the quinoa mixture.
4. Pour in 2 tablespoons of pure maple syrup, 1 teaspoon of ground cinnamon, a pinch of salt, and a splash of vanilla extract, stirring everything until well combined.
5. Cover the Crock Pot with the lid and cook on the LOW setting for 6 hours exactly—this slow cooking ensures the quinoa absorbs all the liquid without burning.
6. After 6 hours, turn off the Crock Pot, remove the lid, and fluff the quinoa with a fork to check that it’s tender and the liquid is fully absorbed.
7. Let the quinoa sit uncovered for 5 minutes to thicken slightly before serving.
8. Sprinkle each bowl with a couple of tablespoons of chopped walnuts for a crunchy contrast.

Velvety and warmly spiced, this breakfast quinoa has a creamy texture similar to oatmeal, with soft apple pieces that melt into each bite. Try serving it topped with a drizzle of extra maple syrup or a dollop of Greek yogurt for a protein boost, making it a versatile start to any morning.

Conclusion

Overall, these 25 quinoa crock pot recipes make busy weeknights deliciously simple. We hope you find new family favorites among these wholesome meals! Give them a try, then share which recipes you loved most in the comments below. Don’t forget to pin this collection to your Pinterest boards so you can easily find these tasty ideas again. Happy slow cooking!