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+ servings

Slow Cooker Paella-Style Quinoa and Peas

This one pot meal is also freezable and allergy-friendly
Prep Time15 minutes
Cook Time3 hours
Servings - 9 cups


  • 1 cup quinoa
  • 15 oz can black-eyed peas
  • 1 orange bell pepper, cut into large bite-sized pieces
  • 3-4 cups vegetable broth (or chicken broth if vegetarian isn't required)
  • 1/4 tsp saffron fronds
  • 1 tsp adobo powder (or more to taste)
  • 1 cup green peas


  • Coat bottom of pan with an oil spray, if desired.
  • Rinse quinoa in a strainer with cold water.
  • Combine all ingredients except green peas in a rice cooker or slow cooker.
  • Turn rice cooker on or set slow cooker on high to 3 hours.
  • Add extra broth if black-eyed peas are absorbing too much.
  • Meanwhile, measure out green peas and leave on counter (especially if frozen).
  • When quinoa is soft and broth is absorbed, fluff with a fork and stir in peas.
  • Once peas are warm, serve Paella-Style Quinoa and Peas and enjoy.