Slow Cooker Rustic Vegetable Quinoa Stew

This Slow Cooker Rustic Vegetable Quinoa Stew is a hearty, wholesome blend of quinoa, vibrant veggies, and savory herbs in a rich broth. Perfect for cozy dinners, it’s vegan, gluten-free, and effortlessly comforting, ready with minimal effort.

Why You’ll Love This Recipe

This Slow Cooker Rustic Vegetable Quinoa Stew is the ultimate comfort food, delivering a nourishing, flavor-packed meal with the ease of a slow cooker. Protein-rich quinoa mingles with tender carrots, zucchini, and tomatoes, all simmered in a fragrant, herb-infused broth that warms the soul. Perfect for chilly evenings, family dinners, or meal prep, this vegan, gluten-free stew is healthy, budget-friendly, and customizable with your favorite veggies or spices. The slow cooker does all the work, filling your home with a cozy aroma while you relax. Enjoy it with crusty bread or solo for a wholesome, satisfying dish that tastes even better the next day.

Recipe Tips and Tricks

• Rinse Quinoa: Removes bitterness; use a fine-mesh sieve for ease.
• Sauté Aromatics First: Enhances flavor depth; skip for quicker prep if needed.
• Layer Veggies: Place heartier veggies like carrots at the bottom for even cooking.
• Check Liquid: Add more broth if too thick; cook uncovered last 30 minutes if runny.
• Taste Before Serving: Adjust salt, herbs, or lemon for perfect balance.
• Use Low Setting: Prevents overcooking and maintains veggie texture.
• Add Greens Late: Stir in spinach at end to keep vibrant and tender.
• Chop Uniformly: Ensures even cooking and consistent bites.

Yield: 6 Servings

Slow Cooker Rustic Vegetable Quinoa Stew

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Hearty vegan quinoa stew with rustic veggies, slow-cooked for cozy comfort.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ¾ cup uncooked quinoa
• 1 can (15 oz) diced tomatoes
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 small onion, diced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil (for sautéing, optional)
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups fresh baby spinach
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• Salt and pepper to taste

Instructions

Rinse Quinoa: Rinse quinoa in a fine-mesh sieve under cold water to remove bitterness.

Sauté Aromatics (Optional): Heat olive oil in a skillet; cook onion and garlic 3-4 minutes until fragrant.

Layer Slow Cooker: Place carrots, zucchini, and tomatoes in a 4-quart slow cooker for even cooking.

Add Quinoa and Broth: Add rinsed quinoa, sautéed onion-garlic (or raw), thyme, and vegetable broth.

Season: Sprinkle with salt and pepper; stir gently to combine all ingredients evenly.

Cook Low: Cover and cook on LOW for 4 hours until quinoa is fluffy and veggies are tender.

Add Spinach: Stir in spinach during last 10 minutes; let wilt for vibrant color.

Brighten Flavors: Stir in lemon juice; taste and adjust salt or pepper for perfect balance.

Rest: Let stew rest 10 minutes off heat to meld flavors and thicken slightly.

Serve: Ladle into bowls; enjoy warm with crusty bread or a sprinkle of fresh herbs.

Notes

• Use a 4-quart slow cooker for best texture and even cooking.
• Sautéing onions and garlic adds depth but can be skipped for simplicity.
• Leftovers make excellent lunch bowls with added greens or protein.
• Stir gently to keep quinoa fluffy and veggies intact.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 103Total Fat 3gSaturated Fat 0gUnsaturated Fat 3gSodium 4293mgCarbohydrates 17gFiber 5gSugar 4gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Quinoa (¾ cup, uncooked): Tri-color or white for nutty texture; rinse well.
• Carrots (1 cup, diced): Adds sweetness; parsnips as a substitute.
• Zucchini (1 cup, diced): Mild and tender; yellow squash works too.
• Diced Tomatoes (1 can, 15 oz): Fire-roasted for smoky depth; fresh as alternative.
• Vegetable Broth (4 cups): Low-sodium for control; homemade for richness.
• Onion (1 small, diced): Yellow for sweetness; red for sharper flavor.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary or oregano as options.
• Spinach (2 cups, fresh): Baby spinach for tenderness; kale as substitute.
• Lemon Juice (1 tbsp, fresh): Brightens flavors; lime juice as alternative.

Variations and Substitutions

• Protein Boost: Add chickpeas, lentils, or tofu for heartiness.
• Vegan: Naturally vegan; ensure broth is plant-based.
• Gluten-Free: Naturally GF; confirm all ingredients are compliant.
• Veggie Swap: Try potatoes, celery, or bell peppers for variety.
• Spicy Kick: Add ½ tsp red pepper flakes or chili powder.
• Grain Swap: Use farro or barley instead of quinoa; adjust cooking time.
• Herb Twist: Swap thyme for basil, parsley, or dill.
• Creamy Texture: Stir in ¼ cup coconut milk at end.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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