5 from 3 votes
Vegetable Parmesan Quinoa made in the Slow Cooker
Vegetable Parmesan Quinoa in the Slow Cooker
Servings: 8 servings
Ingredients
  • 2 cups quinoa rinsed and drained
  • 4 cups BPA-FREE organic vegetable or chicken broth
  • 1 can BPA-FREE small white beans rinsed and drained
  • 1-2 cups broccoli florets chopped
  • 1/2 cup sun dried tomatoes chopped (not in oil)
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 large zucchini sliced
  • 1 cup mushrooms wiped clean and sliced
  • 1/2 teaspoon salt optional
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and fresh black pepper to taste
  • 1/4 cup freshly shredded Parmesan cheese
Instructions
  1. In a 4 o 5 quart slow cooker, place quinoa and broth and top with remaining ingredients.
  2. Place on high for 3-4 hours or on low for 5-6 hours.
  3. Fluff with a fork, top with Parmesan cheese and salt and pepper if desired. Serve immediately.