Mediterranean Quinoa a la Crockpot
Whip up this healthy, gluten-free recipe in minutes and a few hours later it’ll be ready to enjoy!
Categories
Ingredients
- 1 1/2 cups quinoa, rinsed
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon
- 1 1/2 cups baby spinach
- 1 cup baby tomatoes, halved
- 2 oz. low-fat feta cheese, crumbled
Directions
- Place rinsed quinoa into a slow cooker.
- Add chicken broth, olive oil, sea salt and cinnamon and stir.
- Cover and cook on low heat for 4-6 hours.
- Before serving, wilt the spinach in the microwave for just 2-3 minutes and mix it into the quinoa.
- Add baby tomatoes along with the feta cheese and serve!
Nutritional Analysis
Servings: 6
Serving Size: 1 cup
Calories: 237
Sodium: 449 g (can be lower if low-sodium broth is used)
Fat: 6 g
Protein: 9 g
Carbohydrates: 38 g
Recipe provided by Meridan Zerner, MS, RDN, CSSD, LD, CHWC, Cooper Clinic Nutrition