Slow Cooker Sweet Potato Quinoa Stew
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 tablespoons lime juice
- 2 tablespoons cumin
- 1 cup red onion (diced)
- 2/3 cup uncooked quinoa
- 4 cups sweet potatoes (cubed)
- 11 ml can of corn
- 19 can black beans (drained and rinsed)
- 19 can diced tomatoes (including juices)
- 4-5 cups stock
- additional salt (i added 1/4 teaspoon extra)
- Carbohydrate 12.9151729180506 g
- Cholesterol 0 mg
- Fat 1.39306645885605 g
- Fiber 1.57341250445721 g
- Protein 2.85254833374595 g
- Saturated Fat 0.158654833387195 g
- Serving Size 1 1 Serving (24g)
- Sodium 7.2593750127061 mg
- Sugar 11.3417604135934 g
- Trans Fat 0.127292979249194 g
- Calories 74 calories
[ { "@type": "HowToStep", "text": "Place all ingredients in the base of a 5 quart slow cooker. This makes a big batch and your slow cooker will be quite full!" }, { "@type": "HowToStep", "text": "Cook on low for 8 hours." }, { "@type": "HowToStep", "text": "Add the lime juice and additional salt if necessary. Serve with bread, cheese or yogurt." }, { "@type": "HowToStep", "text": "To assemble ahead & freeze" }, { "@type": "HowToStep", "text": "Place all ingredients except the stock and quinoa in a gallon-sized heavy duty freezer bag. Squeeze out as much air as possible, then freeze for up to 3 months." }, { "@type": "HowToStep", "text": "Thaw completely before placing in a 5 quart slow cooker with the stock and quinoa, and cook on low for 6 hours." } ]
