-1 cup uncooked quinoa, rinsed (I rinsed it ahead of time and left it in a bowl right next to the slow cooker, to add at the end)
-1-2 leeks, whites and light green parts sliced thinly lengthways
-1 cup thinly sliced shiitake mushrooms, stems removed
-3 cups Asian greens, roughly chopped (you can use Swiss Chard, spinach, or another cooking green like Collard greens if you can’t find Asian greens)
-1/4 cup low sodium soy sauce (make sure to use the gluten free version if you are following a gluten free diet)
-1 container (32 oz) chicken or veggie broth
-2 tablespoons olive oil
-2 cloves garlic, chopped
-3 tablespoons brown sugar
-1 teaspoon crushed red pepper
-1 teaspoon sesame oil
-salt and pepper
Directions. Combine everything above EXCEPT quinoa. Cook in slow cooker* on Low for about 7 hours, or if you make a double batch you can leave it at least another hour. About 1.5-2 hours prior to serving, add the quinoa and turn to High. Cook until you see the quinoa’s little white tails. That’s the signal that the quinoa is done. Sprinkle a little extra sesame oil on top prior to serving. Yum!
Interested in how YOU can Make Nutrition Fun? Start our Make Nutrition Fun online course for FREE here.
This course includes simple yet actionable advice about how you can make healthier living fun AND within your reach (for the entire family).
You’ll receive helpful tools including the Meal Matrix, SEE food plan, and pantry setup guide.
And as another special gift for you, receive the #1 bestselling book, Make Nutrition Fun: End Food Fights and Find Family Peace in Just 30 Days for Free!
Here’s what Marci Shimoff, #1 New York Times Bestselling Author and Transformational Leader had to say about the book:
“Who knew nutrition could be so fun? Kathryn Kemp Guylay marries the practical with the hilarious. The result: A healthier and happier you. I loved this book!”