Quinoa Crockpot Recipes

by Samantha Coogan, MS, RDN, LD

Quinoa Primavera

Ingredients
• 1½ cups quinoa, uncooked
• 1 lb. boneless skinless chicken breasts
• 4 cups + 3 cups chicken broth
• 4-6 cloves garlic
• Salt and pepper
Before serving:
• 1 tbsp. grapeseed oil
• 1 bunch asparagus, cut into bite sized pieces
• 6 oz. pesto
• Squeeze of lemon juice
• Watercress, fresh parsley, chives, or any other herbs for topping
• Parmesan cheese for topping
Directions
• Rinse the quinoa.
• You can either cut the chicken or leave in there as whole breasts.
• Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on LOW for 3-4 hours.
• When the quinoa and chicken are done, the mixture should be very thick and sticky.
• Add the remaining 3 cups broth or water and stir to combine.
• Stir in the pesto and lemon juice and cover to heat through.
• Heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp.
• Add the asparagus back to the crockpot and stir to combine.
• Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.

Quinoa Tacos

Ingredients
• 1 cup quinoa
• 1 cup low-sodium vegetable broth
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes in tomato juice
• 1 can (10 ounces) organic enchilada sauce
• 1 packet low-sodium taco seasoning
• Sprouted grain wraps/tortillas
• Optional: cheese fresco cheese, diced avocado, cilantro, fresh lime
Directions
• Rinse the quinoa.
• In a large crockpot, add in the quinoa, vegetable broth, black beans, undrained diced tomatoes, enchilada sauce, and packet of taco seasoning.
• Stir. Cover and cook on HIGH 2 and 1/2 hours to 4 hours.
• When quinoa has popped and is cooked through, serve on corn or flour tortillas and top with your desired toppings.

Coconut Curry Quinoa

Ingredients
• 1 medium sweet potato, peeled + chopped
• 1 large broccoli crown, cut into florets
• ½ white onion, diced
• 1 (15 oz) can organic chickpeas, drained and rinsed
• 1 (28 oz) can diced tomatoes
• 2 (14.5 oz) cans coconut milk
• ¼ cup quinoa
• 2 garlic cloves, minced
• 1 tbsp. freshly grated ginger
• 1 tbsp. freshly grated turmeric
• 2 tsp. wheat free tamari sauce
• 1 tsp. miso (or additional tamari)
• ½ – 1 tsp. chili flakes
• 1 – 1½ cups water
Directions
• Add all ingredients to a slow cooker, starting with 1 cup of water.
• Stir until everything is fully incorporated.
• Cook on HIGH for 3 – 4 hours until sweet potato cooks through and the curry has thickened.

Quinoa Crockpot Recipes