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Crockpot Quinoa and Vegetables Recipe

Looking for a tasty vegan crockpot option or just something healthy?! Check out this Crockpot Quinoa and Vegetables recipe that turns out delicious every time!

Crockpot Quinoa and Vegetables

Looking for some healthier, or even vegetarian crockpot options? Check out this delicious recipe for Crockpot Quinoa and Vegetables. This recipe is very easy to throw together and you will have a fantastic side dish or meal in no time.

If you are not Vegan or Vegetarian you can make this Crockpot Side Dish into a meal by mixing in beans or even grilled chicken to stretch it even further. Any way you cook it, this turns out delicious!

Crockpot Quinoa & Vegetables

What Size Crockpot?

When I make this dish I use this Hamilton Beach 6 qt Slow Cooker. I find that it is my go-to crockpot lately. This recipe will fit in a 4 qt or larger crockpot.

Crockpot Quinoa Tips

When making quinoa in the crockpot it is important to add your ingredients but not lift the lid until the time is up. If you open the crockpot you are releasing heat and steam. This will extend the cooking time by 20 – 30 minutes (roughly) each time. So, don’t open your crockpot.


When it comes to seasoning a dish like this it is hard to give measurements because everyone is cooking with different types of chicken or vegetable stock, different varieties of vegetables. My tip is to taste everything. Add a little garlic salt, or spice up your dish with a little turmeric. Don’t be afraid to add some seasonings to mix things up a bit.

Crockpot Quinoa and Vegetables

Looking for a tasty vegan crockpot option or just something healthy?! Check out this Crockpot Quinoa and Vegetables recipe that turns out delicious every time!
Print Recipe
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes



  • 1 1/2 cups Quinoa
  • 3 Cups Chicken or Vegetable Stock
  • 1 onion small, chopped
  • 1 tablespoons olive oil
  • 1 sweet red pepper medium, chopped
  • 1 carrot chopped
  • 1 Cup green beans fresh, chopped
  • 2 garlic cloves minced
  • 1 teaspoon cilantro or basil; depending on your taste
  • 1/4 teaspoon pepper
  • Additional spices garlic, salt, seasoned salt, etc (to taste)


  • Rinse Quinoa
  • Dump it into the crock pot. (I used 6 quart)
  • Add 1 tablespoon of olive oil to coat.
  • Stir in broth, veggies, pepper and garlic. Reserve cilantro for before serving.
  • Cover and cook on low for 4-6 hours, or on high for 2-4.
  • The quinoa is done when you can fluff it with a fork and it is tender. Liquid should be absorbed into quinoa.
  • Top with fresh cilantro and serve.
  • You can mix in garbanzo beans or black beans to add protein to this dish and turn it into a meal


Calories: 391kcal | Carbohydrates: 49g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 46mg | Potassium: 646mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3726IU | Vitamin C: 45mg | Calcium: 59mg | Iron: 4mg
Servings: 4 Servings
Calories: 391kcal
Author: Amanda Carlisle

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  1. 5 stars
    I love the quinoa, with veggies and grilled chicken. I have been adding more quinoa since my doctor has me eliminating wheat. I need to build up my recipe box with recipes like this one. Thanks for the share.

  2. 4 stars
    Very yummy and versatile recipe. I added about 3 tbsp cilantro and 1 tbsp basil. My broth was not very salty so I also added some salt and a can of chick peas. I think any combo of vegies you like would taste good in this. I added fresh tomatoes at the end when I added my herbs for a nice fresh pop though green peas would work too.

  3. Amanda, I would love to try the crockpot quinoa and vegetables recipe but there doesn’t appear to be a link to the actual recipe. All I get is a very yummy looking photo. II am newly subscribed. Am I missing something?

    1. Hi Judi, We were having some technical issues earlier, but they should be all resolved now. Try again and the recipe should be there. Sorry for the difficulty.

  4. 5 stars
    This is really tasty! It’s simple, cheap, healthy, and easily modifiable. I used basil and an orange pepper instead of red, plus I didn’t have any carrots (sadly) and it still worked out beautifully. Thank you for having the option to change it to one serving – I’m single and always accidentally make too much food for myself, but this was a perfect portion.

  5. 5 stars
    I loved this dish! I doubled the recipe and, after reading another comment, added 2 cans of chickpeas. It yielded a HUGE amount and is going to last me a long time – I may even have to freeze some. It’s super easy, tasty, and healthy!

  6. 5 stars
    Made this today to share for Sunday dinner with my dad. We all loved it! I added a drained can of water chestnuts for some crunch. This will go into the rotation for the slow cooker.

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