Vegetable Parmesan Quinoa in the Slow Cooker

• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 1 can Bpa-free small white beans
  • 1 cups Broccoli florets
  • 3 cloves Garlic
  • 1 cup Mushrooms
  • 1 Onion, small
  • 1 tsp Oregano, dried
  • 1/2 cup Sun dried tomatoes
  • 1 Zucchini, large

• Canned Goods

  • 4 cups Bpa-free organic vegetable or chicken broth

• Pasta & Grains

  • 2 cups Quinoa

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and fresh black pepper

• Dairy

  • 1/4 cup Parmesan cheese

Found on laurenkellynutrition.com

Description

Ingredients

• 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

Directions

• In a 4 o 5 quart slow cooker, place quinoa and broth and top with remaining ingredients.
• Place on high for 3-4 hours or on low for 5-6 hours.
• Fluff with a fork, top with Parmesan cheese and salt and pepper if desired. Serve immediately.