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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.
Course Side Dish
Cuisine Gluten Free, Healthy, Mexican
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Servings 8
Calories 147kcal
Author Wendy Polisi


  • 1 cup quick cooking brown rice
  • 1 cup quinoa rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 2 1/2 cups vegetable broth
  • 1/4 cup tomato paste
  • 3 cloves garlic minced


  • 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.


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.


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