10-Ingredient Slow Cooker Vegetable and Quinoa Stew
Yield 4 -6
10-Ingredient Slow Cooker Vegetable and Quinoa Stew is a hearty, vegetarian meal that's easy to make and completely satisfying. Warm, nourishing, and so simple, you'll want to make this stew for dinner tonight!
Equipment
Ingredients
- 1 medium yellow onion chopped
- 1 large or 2 small sweet potatoes peeled and chopped into 1-inch pieces
- 2 large carrots chopped into 1-inch pieces
- 1 bunch kale stems removed and thinly sliced (about 5-6 cups)
- 1 15- oz can white beans drained and rinsed
- 2 15- oz cans chickpeas drained and rinsed
- 1 14.5- oz can fire roasted petite diced tomatoes
- 32- oz low sodium vegetable or chicken stock
- 2 teaspoons salt
- ½ cup quinoa rinsed
Optional toppings
- Chopped scallions
- Lemon slices
- Extra virgin olive oil
- Freshly ground black pepper
Instructions
- Place the onion, sweet potatoes, carrots, kale, white beans, chickpeas, tomatoes, stock and salt in a slow cooker. Cover and cook on high for 4 hours or low for 6 hours, or until the potatoes are cooked through.
- Uncover and add the quinoa. Cover and cook for an additional 20-30 minutes, or until the quinoa is cooked through. Taste and add additional salt to taste.
- Serve with chopped scallions, lemons slices, freshly ground black pepper, and a drizzle of extra virgin olive oil if you like.
Notes
If your child won't go for kale, simply pick it out of his or her bowl before serving.
Some children prefer smoother textures, so consider blending a few cups of this soup (with or without the kale) and serving it as a puree.
Offer plenty of freshly grated parmesan cheese and crusty bread for dipping.
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