Slow Cooker Clean-Eating Curried Quinoa and Vegetables

Slow Cooker Clean-Eating Curried Quinoa and Vegetables could become a regular in your weeknight rotation.  Not too spicy and light enough to enjoy second helpings.

1. In a 3-1/2- or 4-quart slow cooker, combine onion, summer squash, zucchini, eggplant, tomatoes (with juices), water, and curry paste.
2. Cover and crock on LOW 4-6 hours or HIGH 2-3 hours.
3. Stir in Quinoa 30 minutes before serving.. Fluff all before serving.

Serving suggestions: If desired, sprinkle each serving with almonds, raisins, and cilantro or on a bed of salad leaves.

Optional: I also use fresh tomatoes when they are available.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn