Quinoa and Vegetable Medley
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: 333kcal | Carbohydrates: 66g | Protein: 10g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1123mg | Potassium: 1087mg | Fiber: 11g | Sugar: 13g | Vitamin A: 17775IU | Vitamin C: 58.1mg | Calcium: 79mg | Iron: 3.4mg
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