This recipe is so easy! It takes less than 10 minutes to put in the crockpot and you come home to a delicious, healthy dinner. We like to top ours with some of our goat’s milk Chèvre or Queso Blanco, but it’s delicious plain, too! You can also cook it on the stove-top too, just throw it all in the pot together and simmer gently until Quinoa is al dente, about 25-30 minutes. Here’s the recipe:
We blanch and freeze many of the veggies from our garden, which is why this recipe calls for frozen veggies, which in the winter are healthier than many of the ‘fresh’ veggies in the store that were picked days or weeks previously and shipped thousands of miles.
2 Cups Quinoa (I used red quinoa in this version)
2 Cups frozen broccoli
1 Cup frozen sweet peppers
3/4 Cup chopped onion
3/4 Cup frozen corn
Other veggies if you desire
2 Quart jars of canned tomatoes (not sauce!)
5 Chopped garlic cloves
1 TBS onion powder
Water to cover plus 2 cups more
Other spices if desired
Fresh goat cheese to top
Toss it all in the crockpot, leave on ‘low/medium’ for 8 or so hours (times will vary), then dish up, top with goat cheese if you’d like, and enjoy!
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