Keen Quinoa

October 14, 2015

A nice potluck dinner tonight at our house that brought together the people who helped David organize his year-long Compassion Tour. Nice celebration.

I made vegetarian, gluten-free quinoa, which I’ve not made before.

Goes like this:

Throw 4 1/2 cups of quinoa into the crock pot and stir in about 3T of olive oil to coat.


Chop 3 onions, 3 carrots and three red bell peppers…


Then take a sack of corn, a sack of cut green beans and a can of black beans …


Nine cups of vegetable broth…


6 cloves of minced garlic…


And mix them together with the quinoa… add some salt, too.


(Now, what’s happening here is that these proportions out-volumed my crock pot, so I transferred the oil-coated quinoa to a giant bowl and mixed all the ingredients together there, then had to set about half of it aside for another day. I returned the remaining mixture to the crockpot.)

Cook on high for about 2-3 hours.


And… that’s it. Crazy easy, huh?

When it’s done, sprinkle each serving with some fresh, chopped cilantro for a nice flavor kick.

I can think of about a trillion ways one could modify this recipe.  I’m thinking perfect potluck entree.

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