This slow-cooker Vegetable Quinoa Medley is flavorful, hearty, and nutritious. It’s also gluten-free, vegan, and rich in plant protein.

Slow Cooker Vegetable Quinoa Medle

Are you running out of easy, quick-to-prep healthy meals for weekdays? Let the slow cooker step in and take care of that for you with this Vegetable Quinoa Medley recipe. This dish is rich in fiber, nutrients, and flavor, plus it’s gluten-free and can be easily made vegan. It yields four generous servings, so there’s plenty left over to last you the week.

For this Vegetable Quinoa Medley, all that’s required of you is some light vegetable and herb chopping, whisking together a 4-ingredient tangy dijon dressing, and letting the slow cooker get to work for 3-4 hours on high while you watch Netflix, listen to a podcast, fold laundry—or all the above.

Five minutes before it’s finished, you’ll give the broccoli a quick steam so you can mix it in at the end. This way it doesn’t overcook or get soggy.

Slow Cooker Vegetable Quinoa Medley Cooking Steps

Honestly, I don’t associate vegetables and quinoa with much excitement or flavor. Without the right dressing or sauces, you have a bland and unmotivating dish on your hands. That’s why I’ve ensured this recipe is packed with a variety of textures and savory, fresh flavors so you’ll look forward to every bite and (hopefully) want to make it over and over again.

There’s also a nice array of vegetables in this recipe (let’s hear it for those immune-boosting phytonutrients!), including red onion, bell pepper, carrots, corn, peas, broccoli, and green beans. I’ve recommended using frozen vegetables to save time, but you can swap them out for whatever you happen to have in your produce drawer.

The same goes for herbs. I highly recommend using the suggested herbs in this recipe for added texture, freshness, and flavor. But if you’re not a fan of cilantro, basil, or green onion, you can use any other herb combination your heart desires. Italian parsley and dill would make good substitutes. Now, let’s get to it!

Slow Cooker Vegetable Quinoa Medley-pin
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Vegetable Quinoa Medley

Slow Cooker Vegetable Quinoa Medley (Gluten-Free & Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 3-4 hours
  • Total Time: 4 hours, 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan
Print Recipe
Save Recipe

Description

This slow-cooker Vegetable Quinoa Medley is flavorful, hearty, and nutritious. It’s also gluten-free, vegan, and rich in plant protein.

Ingredients

Units Scale
  • 8 ounces uncooked quinoa (about 1 1/2 cups)
  • 3 tablespoons olive oil, divided
  • 1 (10.8-ounce) package mixed vegetables (corn, carrots, peas, green beans)
  • 2 teaspoons minced garlic
  • 3 cups vegetable broth
  • 1/3 cup red onion, diced
  • 1 red bell pepper, diced
  • 1 stem green onion, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1 (12-ounce) package frozen broccoli florets

Instructions

  1. Rinse quinoa and place it in a slow cooker. Coat quinoa with 1 tablespoon olive oil.
  2. Add mixed vegetables, minced garlic, then pour broth over the ingredients. Mix well.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Chop onion, green onion, basil, and cilantro. Combine them and set in the fridge.
  5. Make the dressing by combining 2 tablespoons olive oil, lemon juice, Dijon mustard, salt and pepper in a small bowl. Set aside.
  6. Five minutes before the end of cooking, steam frozen broccoli in the microwave according to the package instructions.
  7. Drain the steamed broccoli and cut it into smaller pieces.
  8. Once the quinoa is cooked, stir in chopped raw vegetables and herbs, broccoli and the dressing. Mix well and serve warm.

Nutrition

  • Serving Size: 1
  • Calories: 370
  • Sugar: 5.5g
  • Sodium: 655.2mg
  • Fat: 14.5g
  • Saturated Fat: 2g
  • Carbohydrates: 49.7g
  • Fiber: 8.7g
  • Protein: 11.7g

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach, an author and a sous vide fanatic who believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she's on a mission to help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.