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    Home » Diet » Gluten Free Recipes

    Slow Cooker Mexican Quinoa & Rice

    Published: Aug 6, 2016 by Wendy Polisi Modified: May 10, 2022 · 733 words. · About 4 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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    Looking for a nutritious and delicious way to spice up your dinner routine? Try this slow cooker Mexican quinoa and rice dish! It's packed with protein, fiber and flavor, and it's perfect for a busy weeknight. Plus, it reheats well so you can enjoy leftovers all week long.

    Slow Cooker Mexican Quinoa & Rice - WendyPolisi.com

    I've talked a good bit about how much the boys and I enjoy cooking together. I am so proud that they are able to prepare meals for themselves, and will even cook a simple meal for the family sometimes.


    My boys are picky eaters, but one thing I'm thrilled about now that we are cooking on a regular basis is that if they cook it they are much more likely to try it.

    Slow Cooker Mexican Quinoa & Rice

    Since the boys and I have been in the kitchen on a near daily basis, I thought I'd share some tips for getting your kids involved in cooking.

    Tips for Getting Your Kids Involved In Cooking

    The biggest things that changed for us with cooking was my attitude. Don't be afraid to let them make big messes and don't expect perfection.

    Along the big messes line, DO get them involved in age appropriate clean up. One of my boys loves to scrub pots, and the other is great with a broom and dust buster. Knowing they are going to help clean up makes me much more relaxed when a cup of flour goes flying across the room.

    Make it sacred time. Most kids (at least up to a certain age) love any time where they have mom or dad's undivided attention. This is especially true in today's digital world. I don't check my email or phone when we are cooking together. It is their time.

    Believe it or not, TV can be a great motivator to cook, especially for boys. Neither of my boys consider cooking to be strictly for women. Since I do 95% of the cooking in our house, I can only assume it's because they've watched so much TV with me and associate cooking with strong male chefs.

    Slow Cooker Mexican Quinoa & Rice

    Although cooking with my kids means they are much more likely to try things, it is still important to respect their likes and dislikes. Don't destroy their joy of cooking by making their least favorite dish together.

    Let them help you pick out what you are cooking. I keep most of my recipes in Evernote, and I make a folder of things the boys and I might like to cook together. I then let them go through the folder and make the final choice.

    If your children are old enough, let them be in charge of reading the recipe and getting the ingredients out. My boys treat it like a scavenger hunt. (I'm not sure what that says about my kitchen organization.)

    Slow Cooker Mexican Quinoa & Rice


    Learn to step back. I'm so used to doing everything in the kitchen, I realized that I was over-managing the boys. Once you've taught them basis skills, let them use them without further instruction. The sense of pride they get from successfully completing a new to them task is amazing.

    Start small. We are working on the boys being able to do at least 80% of a recipe by themselves. I'm keeping these recipes simple, like today's Mexican Rice. They can do everything in this recipe with little supervision.

    Slow Cooker Mexican Quinoa & Rice
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    5 from 1 vote

    Slow Cooker Mexican Quinoa & Rice

    This Slow Cooker Mexican Quinoa & Rice is a healthy and easy vegan side dish that even the most inexperienced cook can make.
    Prep Time10 mins
    Cook Time2 hrs 10 mins
    Course: Side Dish
    Cuisine: Gluten Free, Healthy, Mexican
    Servings: 8
    Calories: 147kcal
    Author: Wendy Polisi

    Ingredients

    • 1 cup quick cooking brown rice
    • 1 cup quinoa rinsed
    • 1 tablespoon olive oil
    • 1 teaspoon sea salt
    • 1 teaspoon chili powder
    • 2 ½ cups vegetable broth
    • ¼ cup tomato paste
    • 3 cloves garlic minced

    Instructions

    • Spray slow cooker with vegetable spray. Add rice, quinoa, olive oil, salt and chili powder.
    • In a saucepan, bring the vegetable broth to a simmer. (The point just before boiling.) Whisk in tomato paste and garlic and pour over quinoa and rice.
    • Cover and cook on low for 2 hours. Remove lid and place a clean towel over the slow cooker. Replace lid and allow to sit for 5 to 10 minutes.

    Notes

    Please note that the stated cooking time on the Uncle Ben's brown rice I used was 20 minutes. For brown rice that requires longer cooking you will need to start the rice first and add slightly more liquid.

    Nutrition

    Calories: 147kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Sodium: 655mg | Potassium: 212mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 2.1mg | Calcium: 17mg | Iron: 1.9mg

    If You Like This Recipe You May Also Like:

    • Vegetarian Paella

    Filed Under:

    Gluten Free RecipesQuinoa RecipesSlow Cooker RecipesVegan RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

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      Rating




    1. Js Richardson

      August 05, 2015 at 1:16 am

      This is my standard base: quinoa/brown rice. Works well with curry and Mexican seasonings

      Reply
    2. love spell

      September 20, 2017 at 9:42 pm

      Hi there,I log on to your blogs named "Twitter" regularly.Your story-telling style is witty, keep doing what you're doing! And you can look our website about love spell.

      Reply
    3. Ashley

      September 28, 2017 at 9:16 am

      5 stars
      Simple and perfect! This will be a staple for us.

      Reply
    4. lori

      December 27, 2017 at 3:40 pm

      can you make this in advance and heat up over the stove when ready to serve (day or two later)? this looks amazing!

      Reply
      • Wendy Polisi

        December 28, 2017 at 11:47 am

        Yes, that would work! I like to make it to have on hand so I can quickly make a grain bowl for lunch.

        Reply
    5. Josephine

      July 20, 2019 at 7:07 pm

      Hi Wendy,
      Thank you for sharing your recipes and knowledge that us folks that need gluten free recipes and recommendations. I have a question. I do not have an instant cooker and I am assuming that I can cook this the old fashioned way. If not can you tell me what the best way is to accomplish this delicious recipe. Thank you so much.
      Josephine

      Reply
      • Wendy Polisi

        July 24, 2019 at 11:57 am

        You could cook it on the stove top for about 20 minutes!

        Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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