Vegetable Parmesan Quinoa in the Slow Cooker
A delicious, easy, and protein-packed meatless main or a veggie-packed side.
Recipe type: Meatless Main, Side, Slow Cooker
Serves: 8
  • 2 cups quinoa, rinsed and drained
  • 4 cups BPA-FREE organic vegetable or chicken broth
  • 1 can BPA-FREE small white beans, rinsed and drained
  • 1-2 cups broccoli florets, chopped
  • ½ cup sun dried tomatoes, chopped (not in oil)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 large zucchini, sliced
  • 1 cup mushrooms, wiped clean and sliced
  • ½ teaspoon salt (optional)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and fresh black pepper to taste
  • ¼ cup freshly shredded Parmesan cheese
  1. In a 4 or 5 quart slow cooker, place quinoa and broth and top with remaining ingredients.
  2. Place on high for 3-4 hours or on low for 5-6 hours.
  3. Fluff with a fork, top with Parmesan cheese and salt and pepper if desired. Serve immediately.
Recipe by Cupcakes & Kale Chips at