• 1 large onion, sliced thinly
  • 1 yellow summer squash, sliced
  • 1 zucchini, sliced
  • 1/2 small eggplant, diced
  • 28 oz. can diced tomatoes with peppers
  • 2 c. water
  • 2 c. Quinoa, uncooked
  • 1-2 T. Red curry paste, to taste
  • 1 c. almonds, toasted and chopped
  • 1/2 c. raisins (optional)
  • Cilantro sprigs (optional)

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Slow Cooker Clean-Eating Curried Quinoa and Vegetables could become a regular in your weeknight rotation.  Not too spicy and light enough to enjoy second helpings.

  1. In a 3-1/2- or 4-quart slow cooker, combine onion, summer squash, zucchini, eggplant, tomatoes (with juices), water, and curry paste.
  2. Cover and crock on LOW 4-6 hours or HIGH 2-3 hours.
  3. Stir in Quinoa 30 minutes before serving.. Fluff all before serving.

Serving suggestions: If desired, sprinkle each serving with almonds, raisins, and cilantro or on a bed of salad leaves.

Optional: I also use fresh tomatoes when they are available.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Curried Quinoa and Vegetables


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