Description
This creamy quinoa stew is cozy and delicious. It’s made in the slow cooker for an easy, hands off recipe!
Ingredients
Scale
- 2 28oz cans of diced tomatoes
- 1 cup quinoa, rinsed
- 3 cups vegetable broth
- 1 15oz can cannellini beans, drained and rinsed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon rosemary
- 1/2 teaspoon black pepper
- Salt to taste
- 4 cups arugula or spinach
Instructions
- Add everything except the arugula into the slow cooker and cook on low for 6-8 hours until quinoa has absorbed the liquids.
- Stir in the arugula or spinach and let it sit for 2-3 minutes before serving.
- Add additional salt to taste, if needed.
Notes
For a thinner soup, add additional vegetable broth.
For the consistency seen in the photos, use 1 cup quinoa and no extra liquids