Slow Cooker Cheesy Mushroom Quinoa
Cheesy, Italian-seasoned quinoa, mushrooms, and peppers - so flavorful and easy to whip up for dinner or a side dish!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 4 ounces cream cheese
- 1 tablespoon minced garlic
- 1 teaspoon italian seasoning
- 4 cups vegetable broth
- 2 cups uncooked quinoa
- 2 green onions (chopped)
- 1/2 red pepper (diced)
- 8 ounces mushrooms (sliced)
- salt and pepper to taste ((i used about 2 teaspo
- 1 cup shredded parmesan (or italian blend cheese)
- Carbohydrate 80.2623749371127 g
- Cholesterol 31.18447541 mg
- Fat 16.7955742489093 g
- Fiber 9.00045522542677 g
- Protein 19.7003955994023 g
- Saturated Fat 6.3048970105833 g
- Serving Size 1 1 Serving (457g)
- Sodium 651.587053062237 mg
- Sugar 71.2619197116859 g
- Trans Fat 2.03152546909858 g
- Calories 545 calories
Add all ingredients except for Italian cheese to slow cooker. Cover and cook on high for 2-3 hours on high, or 4-5 hours on low.Stir all ingredients together. Top with cheese, cover and allow to cook for another 15 minutes or so until cheese is melty. Garnish with chopped cilantro or parsley if desired and serve.
