Trisha’s Slow Cooker Quinoa

Side Dishes | 0 comments

Shared By: Monica Carter

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 Tbs extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup finely chopped celery
  • 1 14 oz. can diced tomatoes
  • 1 14 oz. can cannellini or black beans, rinsed
  • 2 cups gluten-free chicken broth
  • 1 cup uncooked quinoa, rinsed thoroughly or pre-washed
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/2 tsp oregano
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese


  • Place olive oil, onion, green pepper, and celery into slow cooker, and cook 15-20 minutes on high power.
  • Add tomatoes, beans, broth, quinoa, salt, pepper, oregano, and garlic.
  • Stir until thoroughly mixed.
  • Cover, and reduce heat to low.
  • Cook 2-3 hours until ingredients are tender.
  • Top with Parmesan cheese.



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