One thing I’ve learned about cooking quinoa in the slow cooker: it works great, but it cooks fast.
So for best results, think of cooking everything else (broth, veggies, protein) on Low for most of the day (6-7 hours), then add the quinoa at the end and turn to High for about 1.5 to 2 hours. If you leave the quinoa in the slow cooker all day, it will turn to mush. Adding it at the end and turning up the heat works great and keeps your dish to a one-pot meal, which I love!
– 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 can garbanzo beans
– 1/4 cup lentils
– 1 can crushed tomatoes
– 1 sweet potato
– 3 medium carrots diced
– 1/2 small head of cauliflower, cabbage or any other veggies you have on hand
– 1.5 cups spinach or other green vegetable
– 1 container (32 oz) chicken or veggie broth
– 8oz coconut milk
– 1 tablespoon olive oil
– 3 cloves garlic
– 1 Tbsp chopped ginger
– 1 Tbsp curry powder (this makes the curry flavor strong! Reduce if you’re goin’ easy)
– 1 Tbsp crushed cumin and coriander mix
Combine everything above EXCEPT quinoa. (If you are using frozen spinach, go ahead and add it at the beginning. If you are using fresh, add at the end with the 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. Yum!
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