Prep Time: 20 minutes
Servings: 6
Ingredients:
- ½ cup quinoa, uncooked
- 1 can of white beans, rinsed and drained
- 2 14oz cans of fire roasted diced tomatoes (with chiles if you like spice!)
- 2 carrots, peeled and chopped
- 1 stalk of celery, chopped
- 6 cups low sodium vegetable or chicken stock
- 1 small onion, chopped
- 1 Tbs olive oil
- 2 cloves of garlic, minced
- 1 cup fresh peas (or frozen)
- 2 parsnips, peeled and chopped
- 1 Tbs garlic powder
- 1 Tbs oregano
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ¼ tsp cumin
- salt to taste
- Fresh parsley to garnish
Directions:
Sauté onion with olive oil until translucent. Add all ingredients, including sautéed onion to slow cooker and mix well. Cook on high for 4 hours or on low for 6 hours. Serve and garnish with parsley!
Nutrition per Serving:
Calories: 241
Carbohydrates: 41g
Fat: 3g
Protein: 11g
