Super Easy Southwest-Style Quinoa (Cooked in Rice Cooker)


I made this recipe up on a whim because it sounded good. This is a quick recipe for a busy person who doesn't have the time to spend in the kitchen. Less than 5 minutes to prep, the rice cooker cooks it in about an hour, and it will keep it warm without scorching for several hours. I have a large rice cooker that has a steamer basket with it. You can add sweet corn to the mix. Top with chicken or mix in ground beef, pork, or venison. Very versatile. Serve with sour cream, salsa, and tortilla chips. My kids love this meal.

Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
10 cups


  • 2 (15 ounce) cans black beans, rinsed and drained

  • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained

  • 1 (12 ounce) box quinoa

  • 2 cups water

  • 1 (1.25 ounce) package dry taco seasoning mix


  1. Mix black beans, diced tomatoes with green chile peppers, quinoa, water, and taco seasoning together in a rice cooker.

  2. Cook quinoa mixture on the "brown rice" setting, about 1 hour.

Nutrition Facts (per serving)

221 Calories
2g Fat
40g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 221
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 813mg 35%
Total Carbohydrate 40g 15%
Dietary Fiber 9g 31%
Total Sugars 1g
Protein 10g
Vitamin C 6mg 29%
Calcium 58mg 4%
Iron 3mg 18%
Potassium 511mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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