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Quinoa and Vegetable Medley
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Prep Time:
10
minutes
minutes
Cook Time:
5
hours
hours
Total Time:
5
hours
hours
10
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
333
kcal
Ingredients:
16
oz
Sweet Potatoes
1 sweet potatoes, cut into ½ inch pieces
1
lb
Eggplant
1 eggplant, cut into ½ inch pieces
5
oz
Bell Peppers
1 bell pepper, sliced
1
Tomatoes
cut into wedges
2
c
Vegetable Broth
1
c
Quinoa
uncooked, rinsed and drained
1
c
Onions
1 onion, cut into wedges
2
cloves
Garlic
minced or pressed
1
tsp
Sea Salt
0.50
tsp
Dried Thyme
0.25
tsp
Cayenne Pepper Flakes
0.25
tsp
Ground Black Pepper
0.25
tsp
Dried Marjoram
1
tsp
Olive Oil
to coat slow cooker
Instructions:
Coat inside of slow cooker with oil or nonstick spray.
Combine all ingredients in slow cooker, stirring to combine.
Cover and cook on low 5 hours or High for 2 ½ hours.
Nutrition
Calories:
333
kcal
|
Carbohydrates:
66
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
1123
mg
|
Potassium:
1087
mg
|
Fiber:
11
g
|
Sugar:
13
g
|
Vitamin A:
17775
IU
|
Vitamin C:
58.1
mg
|
Calcium:
79
mg
|
Iron:
3.4
mg
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