Vegetable Parmesan Quinoa in the Slow Cooker
Simple to make, healthy and gluten free, this Vegetable Parmesan Quinoa ie everyone's favorite.
Servings: 8 servings
Calories: 205kcal
Ingredients
- 2 cups quinoa rinsed and drained
- 4 cups vegetable or chicken broth
- 1 small white beans rinsed and drained
- 1-2 cups broccoli florets chopped
- ½ 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
- ½ teaspoon salt optional
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and fresh black pepper to taste
- ¼ cup freshly shredded Parmesan cheese
Instructions
- In a 4 o 5 quart slow cooker, place quinoa and broth and top with remaining ingredients.
- Place on high for 3-4 hours or on low for 5-6 hours.
- Fluff with a fork, top with Parmesan cheese and salt and pepper if desired. Serve immediately.
Notes
You can easily add some shredded chicken or turkey to this dish to make it a complete meal if you eat meat.
To store in the refrigerator: Place in an airtight container in the refrigerator for up to 5 days.
To store in the freezer: Place in an airtight container in the freezer for up to 3 months. When ready to eat, defrost in the refrigerator overnight and reheat in a saucepan over medium heat for 15 minutes.
Nutrition
Calories: 205kcal | Carbohydrates: 31g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 691mg | Potassium: 624mg | Fiber: 5g | Sugar: 5g | Vitamin A: 462IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 3mg