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Slow Cooker Cheesy Mushroom Quinoa

4.67 from 9 votes
Slow Cooker Cheesy Mushroom Quinoa | Creme de la Crumb
Cheesy, Italian-seasoned quinoa, mushrooms, and peppers - so flavorful and easy to whip up for dinner or a side dish!
Prep Time: 10 minutes
Cook Time: 3 hours
0 minutes
Total Time: 3 hours 10 minutes
Servings:6 servings

Ingredients

  • 4 cups vegetable broth
  • 2 cups uncooked quinoa
  • 2 green onions, chopped
  • ½ red pepper, diced
  • 8 ounces mushrooms, sliced
  • 4 ounces cream cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste , (I used about 2 teaspoons salt and 1 teaspoon pepper)
  • 1 cup shredded parmesan , or Italian blend cheese

Instructions

  • Add all ingredients except for Italian cheese to slow cooker. Cover and cook on high for 2-3 hours on high, or 4-5 hours on low.
  • Stir all ingredients together. Top with cheese, cover and allow to cook for another 15 minutes or so until cheese is melty. Garnish with chopped cilantro or parsley if desired and serve.

Notes

This serves 4 as a main dish but you could easily half the recipe and serve it up as a side dish too!
If you don't need/want the recipe to be vegetarian you can sub chicken broth for the vegetable broth if desired.

Nutrition

Calories: 362 kcal, Carbohydrates: 42 g, Protein: 17 g, Fat: 14 g, Saturated Fat: 7 g, Cholesterol: 32 mg, Sodium: 960 mg, Potassium: 522 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 1082 IU, Vitamin C: 15 mg, Calcium: 255 mg, Iron: 3 mg
Course: Main Course
Cuisine: Mediterranean
Author: Tiffany