Crockpot Veggie ‘n Quinoa Stew

Name: Crockpot Veggie ‘n Quinoa Stew
Ingredients: 1 medium eggplant (peeled, cut into chunks); 1 yellow bell pepper (cut into chunks); 1 red bell pepper (cut into chunks); 1 orange bell pepper (cut into chunks); 1 large yellow squash (cut into chunks); 2 medium onions (cut into chunks); 1 small butternut squash (peeled, seeded and cut into small cubes); 6 plum tomatoes or 3 medium (cut into chunks); 2 bay leaves; 2 teaspoons dried oregano; 2 teaspoons dried thyme; 2 teaspoons dried basil; 3 cloves garlic (chopped); 1/2 teaspoon salt (or as desired); Freshly ground pepper as desired; 2 28 ounce cans whole tomatoes, coarsely pureed; 3 tablespoons tomato paste; 1 14 ounce can chickpeas, drained; 1/2 cup uncooked quinoa (rinsed); 4 cups fresh baby kale or spinach; 1/2 cup fresh chopped parsley

Crockpot Veggie ‘n Quinoa Stew

Written by David Shapiro

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Crockpot Veggie ‘n Quinoa Stew

Written by David Shapiro

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