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Recipe from: chewnibblenosh Image Credit: Christine |
Slow
Cooker Quinoa and Vegetable Stew
“This simple,
slow cooker stew is not only hearty enough to get you through a “polar vortex”
(assuming you can get to the store), but also healthy enough to make you feel
good, and refreshed, as you start the New Year.” Christine
Ingredients:
1 lb. small
red potatoes cut into ½ inch pieces
1 cup chopped
onion
1 Tbsp.
vegetable oil
1 Tbsp.
minced garlic
1 Tbsp. chili
powder
6 cups
chicken or vegetable broth
1 (14.5 oz.)
can diced tomatoes, drained
Salt and
pepper
1 cup quinoa,
rinsed
1 cup frozen
peas
1 cup frozen
corn
Chopped fresh
cilantro, diced avocado, and cheese to garnish
Instructions:
Place the
diced potatoes, onion, garlic, oil, and chili powder in a small bowl and mix
together.
Place the bowl in the microwave and cook until veggies are softened,
about 5 minutes.
Transfer the mixture to your slow cooker.
Stir in the
broth, tomatoes, and ½ tsp. salt.
Cover and
cook until the flavors come together and the potatoes are tender, 4-5 hours on
LOW
and 3-4 hours on HIGH.
Remove 2 cups
of the potato-tomato mixture to a bowl and mash with a potato masher. Stir the
mashed mixture back into the slow cooker and add the quinoa.
Cover and
allow cooking for 20-30 minutes more, until quinoa is tender.
Stir in the
peas and corn, and let sit until heated through, about 5 more minutes.
Season with
salt and pepper, and serve.
Top with
chopped cilantro, diced avocado and cheese.
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