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**Slow Cooker Curried Quinoa and Vegetables

Slow Cooker Clean-Eating Curried Quinoa and Vegetables

  • Cooking Time:

    4-6 hours
  • Servings:

    8

Ingredients

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”

XOXO,

Jenn

Curried Quinoa and Vegetables

 

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Michele
Michele
7 years ago

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

Jill
Jill
7 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!

Renee
Renee
6 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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