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    Slow Cooker Indian Inspired Quinoa Stew

    Slow Cooker Indian Inspired Quinoa Stew

    Photo by Kathy H.

    A packed with nutrition tasty stew with chickpeas, quinoa, red lentils, and veggies.

    • Prep Time


    • Cook Time


    • Servings



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    • 4 to 5

      cups water

    • 1

      can diced tomatoes (or 1½ cups fresh or frozen)

    • 1

      can chickpeas, rinsed (or 1½ cups fresh or frozen)

    • ½

      cup red lentils

    • ½

      cup quinoa, rinsed

    • 1

      cup peeled turnip, chopped

    • 1

      cup sweet potato, chopped

    • ½

      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


    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.