Description
This quick and easy dinner recipe delivers a comforting one‑pot quinoa and vegetable stew cooked in a crockpot. With vegetable broth, mixed carrots, bell peppers, zucchini, chickpeas, and fluffy quinoa, it offers balanced protein, fiber, and flavor. Ideal for busy weeknights, the low‑heat method preserves nutrients while keeping prep under ten minutes. Serve hot straight from the pot for a wholesome, budget‑friendly meal that satisfies the whole family. It makes leftovers perfect for lunch today
Ingredients
Scale
- 1 cup vegetable broth
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 1 can chickpeas, drained and rinsed
- 1 cup quinoa
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
Instructions
- Wash, peel (if needed) and dice the carrots, bell peppers, and zucchini into bite‑size pieces.
- Place 1 cup of vegetable broth in the bottom of a 3‑4 quart crockpot, then add the mixed vegetables, chickpeas, quinoa, garlic powder, onion powder, and a pinch of salt and pepper.
- Stir gently to combine, cover, and set the crockpot to low. Cook for 4‑6 hours until the quinoa is tender and the vegetables are cooked through.
- Once done, taste and adjust seasoning if necessary, then serve hot, optionally garnished with fresh herbs.
Notes
- Feel free to add fresh herbs before serving. Adjust seasoning to taste. Leftovers store well for up to four days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 300
Keywords: quick and easy dinner, one pot quinoa recipe, crockpot dinner ideas, easy vegetarian meals, weeknight quinoa dinner, quick healthy dinner