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 the 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

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

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

  • 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


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


  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.


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

5 thoughts on “Slow Cooker Vegetable Quinoa Medley (Gluten-Free & Vegan)”

  1. This quinoa was so easy to make and turned out to be super tasty! I used it as a meal prep recipe and ate it all week long!

  2. I haven’t cooked quinoa in a while. This looks so good I just have to make it today. Thanks for dinner idea.

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