Comforting, nourishing and healthy made in the crockpot. Even the quinoa gets cooked right in! 214.2 cal/serving.
4.5 stars (17 ratings)
Ingredients
1cupuncooked quinoa, rinsed thoroughly
214.5-ounce cans petite diced tomatoes
115-ounce can Great Northern beans, drained and rinsed
1onion, diced
3clovesgarlic, minced
½teaspoondried oregano
½teaspoondried basil
¼teaspoondried rosemary
¼teaspoondried thyme
2bay leaves
4cupsvegetable broth
Kosher salt and freshly ground black pepper, to taste
1bunch kale, stems removed and leaves chopped
Instructions
Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.