Cooking Time:4-6 hours
Ingredients1 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.
- In a 3-1/2- or 4-quart slow cooker, combine onion, summer squash, zucchini, eggplant, tomatoes (with juices), water, and curry paste.
- Cover and crock on LOW 4-6 hours or HIGH 2-3 hours.
- 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.
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Do you rinse the quinoa before use, to avoid any bitterness?
I do Michele.. Make everything to your liking, that is what cooking is all about. Enjoy and Happy Crocking!
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!
Hello Jill! You may want to do some research on the difference between the two, but I would not suggest using curry powder instead of the curry paste. They have different ingredients in each of the two, and have a completely different taste. Thanks for the great question, and hope I have helped! Enjoy and Happy Crocking!
When I go to print this recipe, the Orange Chicken Makeover pops up to print instead – looks like a web glitch.