Slow Cooker Vegetable Parmesan Quinoa - Cupcakes & Kale Chips

Name: Slow Cooker Vegetable Parmesan Quinoa - Cupcakes & Kale Chips
Ingredients: 2 cups quinoa (rinsed and drained); 4 cups BPA-FREE organic vegetable or chicken broth; 1 can BPA-FREE small white beans (rinsed and drained); 1-2 cups broccoli florets (chopped); 1/2 cup sun dried tomatoes (chopped (not in oil)); 1 small onion (diced); 3 cloves garlic (minced); 1 large zucchini (sliced); 1 cup mushrooms (wiped clean and sliced); 1/2 teaspoon salt (optional); 1 teaspoon dried basil; 1 teaspoon dried oregano; salt and fresh black pepper to taste; 1/4 cup freshly shredded Parmesan cheese

"For a protein-packed meatless main dish or a delicious side, Vegetable Parmesan Quinoa in the Slow Cooker will get even picky eaters to eat their veggies...."

INGREDIENTS

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2 cups quinoa (rinsed and drained)

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4 cups BPA-FREE organic vegetable or chicken broth

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1 can BPA-FREE small white beans (rinsed and drained)

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1-2 cups broccoli florets (chopped)

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1/2 cup sun dried tomatoes (chopped (not in oil))

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1 small onion (diced)

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3 cloves garlic (minced)

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1 large zucchini (sliced)

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1 cup mushrooms (wiped clean and sliced)

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1/2 teaspoon salt (optional)

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1 teaspoon dried basil

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1 teaspoon dried oregano

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salt and fresh black pepper to taste

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1/4 cup freshly shredded Parmesan cheese

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