Description
An effortless slow cooker meal featuring protein-rich quinoa and a vibrant mix of vegetables in a savory ginger-garlic sauce.
Ingredients
1.5 cups white quinoa, rinsed
3 cups low-sodium vegetable broth
1/3 cup soy sauce (or tamari)
2 tbsp honey or maple syrup
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 red bell peppers, chopped
2 cups broccoli florets
1 cup carrots, sliced
1 cup snap peas
1 tsp toasted sesame oil
Sesame seeds and green onions for garnish
Instructions
Step 1: Rinse the quinoa thoroughly in a fine-mesh strainer to remove bitterness.
Step 2: Add the quinoa and vegetable broth to the crockpot.
Step 3: Whisk soy sauce, honey, ginger, and garlic in a small bowl and pour over the quinoa.
Step 4: Place chopped bell peppers, carrots, and broccoli on top of the quinoa in the crockpot.
Step 5: Cover and cook on HIGH for 2.5 to 3 hours or until the liquid is absorbed.
Step 6: Stir in the snap peas and sesame oil 15 minutes before the cooking time ends.
Step 7: Fluff with a fork, garnish with sesame seeds and green onions, and portion into meal prep containers.
Notes
Always rinse your quinoa to remove saponins. For extra spice, add red chili flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
