Asian-Fusion Quinoa with Greens and Mushrooms


– 1 cup uncooked quinoa, rinsed (I rinsed it ahead of time and left it in a bowl right next to the slow cooker, to add at the end)
– 1-2 leeks, whites and light green parts sliced thinly lengthways
– 1 cup thinly sliced shiitake mushrooms, stems removed
– 3 cups Asian greens, roughly chopped (you can use Swiss Chard, spinach, or another cooking green like Collard greens if you can’t find Asian greens)
– 1/4 cup low sodium soy sauce  (make sure to use the gluten-free version if you are following a gluten-free diet)
– 1 container (32 oz) chicken or veggie broth
– 2 tablespoons olive oil
– 2 cloves garlic, chopped
– 3 tablespoons brown sugar
– 1 teaspoon crushed red pepper
– 1 teaspoon sesame oil
– salt and pepper


Combine everything above EXCEPT quinoa.  Cook in slow cooker* on Low for about 7 hours, or if you make a double batch you can leave it at least another hour.  About 1.5-2 hours prior to serving, add the quinoa and turn to High.   Cook until you see the quinoa’s little white tails.  That’s the signal that the quinoa is done.  Sprinkle a little extra sesame oil on top prior to serving.  Yum!

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