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Quinoa and Vegetable Medley

Course Dinner, Lunch, Main Dish
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 people
Calories 333 kcal

Ingredients

  • 16 oz sweet potatoes 1 sweet potatoes, cut into ½ inch pieces
  • 1 lb eggplant 1 eggplant, cut into ½ inch pieces
  • 5 oz bell peppers 1 bell pepper, sliced
  • 1 tomatoes cut into wedges
  • 2 c vegetable broth
  • 1 c quinoa uncooked, rinsed and drained
  • 1 c onions 1 onion, cut into wedges
  • 2 cloves garlic minced or pressed
  • 1 tsp sea salt
  • 0.50 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 0.25 tsp ground black pepper
  • 0.25 tsp dried marjoram
  • 1 tsp olive oil to coat slow cooker

Instructions

  1. Coat inside of slow cooker with oil or nonstick spray.
  2. Combine all ingredients in slow cooker, stirring to combine.
  3. Cover and cook on low 5 hours or High for 2 ½ hours.
Nutrition Facts
Quinoa and Vegetable Medley
Amount Per Serving
Calories 333 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1123mg 47%
Potassium 1087mg 31%
Total Carbohydrates 66g 22%
Dietary Fiber 11g 44%
Sugars 13g
Protein 10g 20%
Vitamin A 355.5%
Vitamin C 70.4%
Calcium 7.9%
Iron 18.7%
* Percent Daily Values are based on a 2000 calorie diet.