Slow Cooker Indian Inspired Quinoa Stew
By Kathy_Hester
A packed with nutrition tasty stew with chickpeas, quinoa, red lentils, and veggies.
Ingredients
- 4 to 5 cups water
- 1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
- 1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
- 1/2 cup red lentils
- 1/2 cup quinoa, rinsed
- 1 cup peeled turnip, chopped
- 1 cup sweet potato, chopped
- 1/2 cup celery, chopped (about 1 stalk)
- 1 tablespoon not-chicken bouillon
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- salt, to taste
Details
Servings 4
Preparation time 15mins
Cooking time 475mins
Adapted from healthyslowcooking.com
Preparation
Step 1
The night before: Chop veggies and store in the fridge.
In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)
This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.
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