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**Slow Cooker Curried Quinoa and Vegetables

Slow Cooker Clean-Eating Curried Quinoa and Vegetables

  • Cooking Time:

    4-6 hours
  • Servings:



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)

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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10 years ago

Do you rinse the quinoa before use, to avoid any bitterness?

10 years ago

Can you use red curry powder? If yes, what would be the equivalent to the 1-2 T recipe calls for? Not even sure what the difference is between the powder and paste! Thanks!

9 years ago

When I go to print this recipe, the Orange Chicken Makeover pops up to print instead – looks like a web glitch.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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