Slow Cooker Quinoa and Vegetable Stew

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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