Slow Cooker Veggie Quinoa
Servings: 8 servings
A great lunch to meal prep, our Slow Cooker Veggie Quinoa, lets your prepare for your week while getting everything else checked off your list! Dei Fratelli Chopped Tomatoes with Onion & Garlic, zucchini, mushrooms, and beans, create this plant-powered meal that is perfect for someone always on the go.
Ingredients:
- 2 (14.5 oz.) cans Dei Fratelli Chopped Tomatoes with Onion & Garlic, 1 drained, 1 full
- 3 Cups Vegetable Broth
- 2 Cups Quinoa, rinsed
- 2 Cups Zucchini, peeled, sliced, and quartered
- 2 Cups Cremini Mushrooms, chopped
- 1 Cup White Onion, diced
- 1 (15 oz.) can Navy Beans, drained and rinsed
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Lemon Juice, fresh
- 1 Tbsp. Garlic, minced
- 1 tsp. Oregano, dried
- 1 tsp. Basil, dried
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- Plant-Based Parmesan Cheese, shredded, for garnish
Instructions:
- Add all ingredients, except parmesan cheese, to a 4-quart slow cooker. Combine well and cook on high for 2 hours. Garnish with plant-based parmesan cheese.
Chef's Tip:
Use red quinoa or substitute with veggies that you have on hand.
