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

Slow Cooker Vegetable Quinoa Medley

5 from 5 reviews

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


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.