Cotter Crunch
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt/pepper to taste
- 1 cup fresh cranberries
- 3 tbsp orange juice
- 1 cup chopped broccoli
- 2 golden beets (chopped sliced)
- 1 shallot or red onion (1/3 cup chopped)
- 3/4 cup wild rice
- 1 1/4 cup quinoa ( better body foods quinoa )
- 2 1/4 cup broth
- 1/2 to 1 tsp sea salt and pepper (adjust to your taste
- 1/2 to 1 tsp dry herb season mix (i used a mediterrane
- 1 cup feta crumbles (5oz)
- 1/2 cup pumpkin or sunflower seeds (roasted or raw)
- 1 tbsp olive oil or avocado oil
- extra dried cranberries to mix in if desired.
- 1/2 cup or so of fresh basil or parsley
- Carbohydrate 18.9891278149526 g
- Cholesterol 0 mg
- Fat 0.455370083429165 g
- Fiber 2.24950423832316 g
- Protein 3.70644985881795 g
- Saturated Fat 0.078853502037201 g
- Serving Size 1 1 -9 (120g)
- Sodium 237.188020954073 mg
- Sugar 16.7396235766295 g
- Trans Fat 0.0705106108825431 g
- Calories 91 calories
clean, chop, and prep your vegetables. Place vegetables, quinoa, wild rice, broth, fresh cranberries, and seasoning in crock pot. Pour your broth and orange juice on top and mix thoroughly.Important Note each slow cooker works differently. If you don't want your broccoli overcooked, please add it the last half hour of cooking versus at the beginning.Place on high for 3 hours or low for 5 hours. Check half way and mix ingredients in pot with spoon.Quinoa should be fluffy once done.Remove and place all contents in a large bowl.Mix in the remaining pilaf ingredients. Seeds, feta, dried cranberries, and any extra fresh raw vegetables you might want to use up.Add salt, pepper, and any other spices desired.mix again.Top with fresh herbs.Serve immediately or store in fridge (covered) until ready to serve.
