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.