Slow Cooker Cheesy Mushroom Quinoa
Cheesy, Italian-seasoned quinoa, mushrooms, and peppers - so flavorful and easy to whip up for dinner or a side dish!
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.
If you don't need/want the recipe to be vegetarian you can sub chicken broth for the vegetable broth if desired.
Nutrition
Calories: 362kcal | Carbohydrates: 42g | Protein: 17g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 960mg | Potassium: 522mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1082IU | Vitamin C: 15mg | Calcium: 255mg | Iron: 3mg
