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Pugmamastace

Pharmacist, Health and Wellness Advocate, Pug Mom, Girly Girl

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Slow Cooker Sunday

January 27, 2013

I was looking around at different blogs, and saw a few slow cooker recipes that looked interesting. One of the recipes was made with quinoa. I have had quinoa before, just never made it myself. I decided to try some quinoa with ground turkey, mushrooms, carrots, black beans and fresh rosemary for dinner.

I browned the ground turkey on the stove in a little bit of chicken broth and added a little bit of salt and pepper. Then, I added everything to the slow cooker (lined with a slow cooker liner) and put it on low for 6-8 hours.

I used 2 cups of quinoa with about 6 cups of chicken broth. The carrots also soaked up some of the broth. You can really add however much of each ingredient that you want. I used one can of rinsed black beans, two carrots sliced thin with a mandolin slicer, and probably 1-1.5 cups of mushrooms.

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I wouldn’t recommend, based on this experience, leaving it overnight to cook. It really probably only needs 4-6 hours to cook. I ended up overcooking my quinoa slightly, but it still tasted great! I would also recommend adding more mushrooms. I am a huge fan of this concept, though, because it was so easy to make and is so healthy!

I also saw quinoa being used as a breakfast food with fruits and maple syrup, cinnamon, nutmeg, etc. There is a Banana Bread Quinoa recipe that I still really want to try that I found on a blog called The Realistic Nutritionist.

For this breakfast, I decided to use apples, cinnamon, nutmeg, cloves, allspice, chia seeds, and almond milk. I just used ratios of liquid to quinoa similar to those in the Banana Bread Quinoa recipe above, and let it cook overnight.

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I would also recommend 4-6 hours for this recipe, as I did slightly overcook the quinoa here, as well. Despite cooking for to long, both recipes turned out well. It is especially okay for this recipe since the texture reminded me of oatmeal.

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Slow cookers are so awesome! Slow cooker liners are just as awesome, because they make cleanup SO much easier! (I only used a liner in the big one because it is such a pain to clean due to its size.)

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I love the concept of using quinoa in the slow cooker! It is a great vehicle to use as a base because of its nutritional value and great versatility. I am going to try different combinations of ingredients with quinoa for both breakfast and lunch/dinner in the near future. I also read a recipe for slow cooker risotto. I already bought my Arborio rice for this one!

What is your favorite thing to make in the crockpot?

Have you made oatmeal or breakfast foods in one?

What are you having for dinner tonight?

Happy Trails!

Stacey

6 Comments

Reader Interactions

Comments

  1. Abigail Lindquist says

    January 27, 2013 at 9:15 pm

    Nice. That looks good. You are becoming such an adventurous healthy cooker!!! I would have been affraid the plastic liner would melt. I’m guessing it didn’t though. Happy cooking.

    Reply
    • pugmamastace says

      January 29, 2013 at 6:17 pm

      Thanks Abbey! I was worried about that the first time I used one, but they don’t. They are awesome! They save a lot of time on cleanup.

      Reply
  2. Aryn says

    January 29, 2013 at 3:46 pm

    I am a huge fan of crockpot cooking a big batch of quinoa on Sunday’s. I do quinoa and water and cook on low for 3-4 hours. I like to make one large batch to be used in sweet or savory meals, thus no broth.
    I made crockpot meatballs this weekend and crockpot spaghetti squash for quick, healthy meals this week!

    Reply
    • pugmamastace says

      January 29, 2013 at 6:19 pm

      Ooooh crockpot spaghetti squash? I would love to know your method for that. I just put each half skin up on a cookie sheet and bake until done. You inspired me to throw some quinoa in the crockpot tonight with water so I can use it to make different things this week. Thanks so much for the idea!

      Reply
  3. Aryn says

    January 31, 2013 at 1:02 pm

    I’m so glad I inspired you to give the crockpot quinoa a go!
    Because I live along and have a slightly irrational fear of inflicting pain on myself I am terrified of cutting an uncooked squash. I friend of mine told me in November that she started putting a whole squash in the crock pot with water on days her hubby wasn’t around to slice it up. It’s so simple – pick a squash that fits inside of your pot or hack off just enough of the top to make it fit, put about 1/2-1 cup of water in the pot, cook on low 6-7 hours or high for 3-4, let it cool and then slice lengthwise in half and pull out the seeds and then spaghetti it up! This is another one I like to do on Saturday or Sunday morning to have ready for the week.

    Reply
    • pugmamastace says

      January 31, 2013 at 2:43 pm

      That is such a good idea! You should see me trying to cut one by myself….probably need to be more careful than I am. I’m definitely going to try it! Do you have a blog?

      Reply

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Here on the blog, I share my experiences living a healthy lifestyle, trying new products, and living the PugMom life. I also like to blog about makeup and beauty stuff, because although I’ll get dirty hiking mountains or riding my bike here in Phoenix, I’m a total girly girl!

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