Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 2 cups mixed gluten-free vegetables (bell peppers, zucchini, carrots)
- 1 cup black beans, drained and rinsed
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Gather all your ingredients and rinse the quinoa thoroughly.
- In your slow cooker, layer the rinsed quinoa, vegetable broth, diced tomatoes, mixed vegetables, and black beans. Season with cumin, smoked paprika, salt, and pepper; stir gently to combine.
- Set your slow cooker on low for 6-8 hours or on high for 3-4 hours.
- Once ready, stir gently, serve hot, and garnish with fresh parsley.
Notes
- For best results, always use certified gluten-free ingredients.
- This recipe can be modified with your favorite vegetables or added proteins like chicken or turkey.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for about a month.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg