Serving Suggestion: Serve the Slow Cooker Quinoa Salad with Roasted Vegetables as a nutritious and filling main course or as a side dish for grilled meats or fish.
Yield: 6 servings
Prep Time: 15 minutes
Cooking Time: 2 hours on low
Ingredients:
1 cup quinoa, rinsed
2 cups vegetable broth
1 sweet potato, peeled and diced
1 red bell pepper, diced
1 zucchini, diced
1 red onion, thinly sliced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup crumbled goat cheese
Optional toppings: toasted pine nuts, balsamic glaze
Instructions:
In the slow cooker, combine the quinoa and vegetable broth. Cook on low for 2 hours until the quinoa is tender and the broth is absorbed.
In a separate bowl, toss together the diced sweet potato, diced red bell pepper, diced zucchini, and thinly sliced red onion with olive oil, dried thyme, garlic powder, salt, and pepper.
Spread the seasoned vegetables in a single layer on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until they are tender and slightly caramelized.
Once the quinoa and roasted vegetables are done, combine them in a large bowl.
Add the chopped fresh parsley and crumbled goat cheese to the bowl and toss everything together.
Serve the salad with optional toppings such as toasted pine nuts and a drizzle of balsamic glaze.
Note: Feel free to add some dried cranberries or chopped dried apricots for a touch of sweetness.
Nutritional Information (per serving): Calories: 280 kcal Carbohydrates: 37g Protein: 9g Fat: 10g Fiber: 6g Sugar: 6g Sodium: 430mg