These Quinoa Fajitas are probably unlike any fajitas you’ve ever tried! The filling is made up of loads of veggies, shredded chicken, and quinoa! Dump everything into a slow cooker and forget about it until dinner time. Once everything is cooked, shred the chicken and layer the filling into warmed tortillas. Add your favorite fajita toppings like cheese, sour cream, cilantro, and fresh lime juice.
Quinoa Fajitas
The aim of this recipe is to deliver a nutrition-packed, ultra-flavorful meal that can be prepared in no time at all! In my experience, it’s pretty hard to find a quick slow cooker meal that’s also nutritious. Instead of dumping in cans of condensed soup, we’re adding in some fresh, some frozen, and some canned veggies. Now before you say that quick and slow cooker are mutually exclusive, what I’m talking about is the prep time. If you can throw it all in and go, in my book, that’s quick.
This meal is also very easily made vegetarian and while it may seem there’s not a whole lot of protein in these quinoa fajitas, they’re actually packed with protein. Both black beans and quinoa are excellent sources of plant-based protein. If vegetarian is not your aim, then go ahead and pair this recipe with chicken for some protein-packed fajitas that are ultra-satiating!
Quick Tip
Typically the more protein in a dish, the more satiating it is. This means you’ll be fuller for longer and more protein helps to curb cravings among other things.
Quinoa Fajitas Shortcut Tips
- To ensure the prep for this dish is as quick as possible, we minimize the number of fresh veggies required. So while there aren’t any onions or garlic in this dish, we add garlic and onion powder instead. (Feel free to add in garlic and onion if you prefer; I’d sauté them first since they might not soften enough in the slow cooker.)
- Buy pre-chopped butternut squash or sweet potatoes to save prep time. A lot of stores sell these ready-chopped veggies in the produce section of the store.
- Look for frozen, thinly sliced peppers (usually in a package with onions) instead of thinly slicing fresh peppers. Again, you’ll find these in the produce section and also in the freezer aisle.
- Add fire-roasted tomatoes. This type of tomato is charred over a flame before being crushed and canned. Contact with that flame brings out the tomato’s sweetness and gives a distinct smoky flavor. Essentially, you’re getting more flavor without any extra work.
- Use a fajita seasoning mix. Instead of measuring out individual spices, you can use a packet instead. If opting for the packet, I recommend getting a good quality brand to ensure these Quinoa Fajitas have enough flavor.
Homemade fajita seasoning
Instead of using a packet of fajita seasoning, here is a recipe for a homemade blend (the yield is the same quantity as 1 packet). While packets are the quickest, if you have the time, homemade tastes the best, is more economical, and you know exactly what’s in it. This is important if you’re concerned about additives, gluten, or animal products.
- 2 teaspoons ground chili powder (use McCormick® for less heat)
- 1 teaspoon EACH: paprika, fine sea salt, white granulated sugar, ground cumin
- 1/2 teaspoon EACH: onion powder, garlic powder
- 1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference)
Quick Tip
While you’re at it, make up several batches of this fajita seasoning blend. Package them in individual serving-sized packages and store them in the pantry. They’ll be just as easy to use as the store-bought mixes!
Quinoa Fajita Notes
- Cut the sweet potatoes into even and small (1/2-inch) cubes. If the potato pieces are too large, they won’t get tender in time.
- Cook on high. This recipe doesn’t cook well on the low setting. The quinoa needs higher heat to “pop” and cook through.
- Generously grease the slow cooker or use a liner. Quinoa tends to stick to the bottom of the pot.
- Use good-quality vegetable or chicken stock. I highly recommend Swanson’s® vegetable or chicken stock (not sponsored) which I’ve found to have the most robust flavor for a store-bought stock.
- Make vegan/vegetarian. Replace the chicken broth/stock with vegetable stock/broth and leave out the chicken (no other changes necessary). For toppings, stick to vegan alternatives if vegan.
Topping Suggestions
These Quinoa Fajitas are delicious, but the toppings really seal the deal. Our “must-have” toppings include extra-sharp Cheddar cheese, fresh lime, and a thinly sliced avocado. Here are some other ideas:
- Cotija cheese
- Chopped cherry tomatoes
- Fresh-chopped cilantro or thinly sliced green onions
- A squeeze of fresh lime
- A large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt.
- Sliced avocado or scoop of guacamole
- Pickled red onions (I share a quick pickled red onion recipe on these chicken tinga tacos)
More quinoa recipes
- Quinoa Fried Rice with loads of veggies
- Quinoa Corn Salad with a chipotle vinaigrette
- Caprese Quinoa Salad with a balsamic vinaigrette
- Quinoa Tacos made in the slow cooker
- Quinoa Chili with sweet potatoes
Quinoa Fajitas
Equipment
- Crock-Pot 6-quart, see note 1
Ingredients
- Cooking spray
- 1 cup uncooked quinoa
- 3/4 pound (11 ounces) boneless, skinless chicken thighs or breasts, optional, see note 2
- 1-1/2 cups frozen corn or 1 can corn
- 1 (15.25-ounce) can black beans drained and rinsed
- 2 (14.5-ounce) cans fire-roasted crushed tomatoes undrained
- 1 cup chicken stock or broth or vegetable broth
- 2 cups sweet potatoes peeled and chopped into 1/2-inch pieces
- 1-1/2 cups thinly sliced sweet bell peppers I use 1/2 an orange pepper and 1/2 of a red one
- 1 fajita seasoning mix see note 2
- Tortillas flour or corn
- Toppings as desired see note 3
Instructions
- Thoroughly rinse the quinoa in a fine-mesh sieve. Drain and rinse black beans. Peel and dice the sweet potato (small pieces to cook in time!). Thinly slice the pepper(s) and cut the long pepper strips in half lengthwise.
- Generously spray the slow cooker with cooking spray or insert a liner. Combine quinoa, chicken (see note 1; be sure to cut each breast into 4–5 even pieces and each thigh into 3–4 even pieces), corn, black beans, crushed tomatoes, chicken stock, sweet potatoes, and peppers in the slow cooker. Add fajita seasoning mix or seasonings listed in note 3. Gently stir everything together and submerge the chicken below everything else.
- Cook 3-1/2 to 4 hours on high, watching carefully so the quinoa doesn’t burn (avoid opening the slow cooker and checking—this disrupts the heating). I don’t recommend cooking on low; the quinoa gets too mushy. Cook until the chicken shreds and the quinoa has popped. Remove chicken and thinly slice or shred with two forks. Gently stir everything together and taste for seasonings, adding salt and pepper as needed.
- Spoon filling into charred or warmed (see note 3) tortillas and top with optional toppings. For me, fresh lime, fresh cilantro, sour cream, and Cheddar cheese are must-have toppings!
Recipe Notes
- 2 teaspoons ground chili powder (use McCormick for less heat)
- 1 teaspoon each: paprika, fine sea salt, granulated sugar, ground cumin
- 1/2 teaspoon each: onion powder, garlic powder
- 1/8 teaspoon: ground cayenne pepper (increase or decrease depending on heat preference)
- Spray both sides of the tortillas with cooking spray. I use an olive oil-based spray (canola works as well).
- Very lightly char each side of the tortilla over an open flame on the stovetop. If you don’t have an open flame, warm for 10–15 seconds in a skillet.
- Immediately remove the tortilla from the heat and fold in half. Place under a towel and repeat until all tortillas are charred.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This meal includes my favorite foods all in one, was super easy and didn’t require as much chicken as most recipes…so inexpensive as well! I served it to my kids in tortillas but I ate it alone…it’s a hearty meal in itself! Thank you for experimenting so others can enjoy! Going to try your other quinoa crockpot recipes too!
Wow! Just found your site looking for a Mexican slow cooker recipe…so many great recipes! I really like that your recipes are focused on being easy yet use fresh and healthy ingredients. I love making meals ahead of time and eating them throughout the week Your site is exactly what I’ve been looking for. I cannot wait to make this recipe and many more!!!
Yay!!! Makes my day 🙂 Thanks so much for your kind comment and I hope you love these 🙂
We just had this and LOVED it! One of the best meals we’ve ever eaten and going into our meal rotation. Thank you for a very easy healthy meal!
This looks delicious. Do you know about how much of the sweet potato and quinoa filling = 1 serving? (i.e. 1 cup, 1 1/2 cups, etc.?) Thanks!
I hope this is what you are looking for – just got nutrition facts for this meal and there are 8 servings total! Have a great weekend Sarah!
Nutrition Facts
Serving Size 1 Recipe total Servings 8
Calories 421
Total Fat 3.71 g
Saturated Fat 0.76g
Monosaturated Fat 1.06g
Polysaturated Fat 1.89g
Total Carbohydrate 79.7 g
Fiber 11.7 g
Sugar 4.7 g
Protein 18.3 g
Cholesterol 2.4 mg
Calcium 91 mg
Iron 5.16 mg
Potassium 1065 mg
Sodium 273 mg
Zinc 3 mg
Thiamin 0.68 mg
Riboflavin 0.27 mg
Niacin 4.64 mg
Folic Acid 24.4 Ug
Vitamin B6 0.59 mg
Vitamin C 39.4 mg
Vitamin B12 0.04 Ug
Vitamin A 1958 IU
Vitamin E 1.21 mg
Vitamin K 9.2 Ug
Points 8
Points Plus 10
Great! Thanks Chelsea!
Thanks for this! I gotta feed 5 fat firefighters and trick them into eating healthy!
Hahahaha I love this! I hope they enjoy! 🙂 p.s. this is my secret to getting my kids to eat healthy!
You always have recipes I know my fiancé would love! Well, I don’t know about the quinoa because I’ve never tried it on him, but I’m pretty sure the rest of the flavors are familiar enough I could get him to give them a chance. Sadly we don’t have a slow cooker right now, but I think my dad’s getting us one as a wedding present.
Is it 14.5 oz total of tomatoes or 29oz?
So yes 29 ounces total! Thanks for the comment (and clarification) Sarah!
Just wondering..Any idea what the calories,carbs,fat grams etc would be on this dish per serving?
Here they are 🙂
Nutrition Facts
Serving Size 1 Recipe total Servings 8
Calories 421
Total Fat 3.71 g
Saturated Fat 0.76g
Monosaturated Fat 1.06g
Polysaturated Fat 1.89g
Total Carbohydrate 79.7 g
Fiber 11.7 g
Sugar 4.7 g
Protein 18.3 g
Thank you! All ingredients are in the crock pot. Can’t wait to try it!! 🙂
Yay!! I hope you enjoy it Karen 🙂
Thank you! Just made it. Great recipe 🙂 But just wondering, do you know if the calories include the tortilla? And do they consider 1 serving = 1 fajita?
Oh wow! These are gorgeous! 🙂 And YUM!
Thanks for the comment and for stopping by Carrie! Oh, and thanks for the pin!
I too love my crock-pot, fajitas and have been looking for more quinoa recipes. This one is perfect & sounds soooo easy!
Oh my goodness, I’ve just made these…delicious!
I don’t have a crockpot (and I’m going to be honest, as a Brit, I have no idea what a crockpot is 😉 Your recipe’s have travelled across the pond!), but I just followed the recipe and put everything in my casserole dish (I’m sure a tagine would work too) and cooked in the oven for 2 hours….perfect!
Feels like comfort food, without any of the bad stuff!
Thanks for posting this 🙂 x
This comment made my day! 🙂 Thanks so much Natasha! I’m so glad you enjoyed it and you were able to adapt it to a casserole dish – that is so smart! We don’t have a tagine here in the states, I had to look it up haha. I wonder if crockpot is just a nickname, do you guys have slow cookers in the UK?