|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
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
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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