This simple creamy Slow Cooker Mushroom and Leek Quinoa will quickly become one of your favorite meatless main dishes, packed with hearty quinoa, earthy mushrooms, and leeks.
Risotto is a dish I think pretty much everyone loves but it is not only tricky to make, it doesn't have much to offer when it comes to its nutritional content since it is normally made with white rice paired with lots of butter, cream, and cheese. That's why I like to make this quinoa version instead. Since it all cooks in the slow cooker, you don't have to worry about standing over the stove stirring for hours. Plus quinoa is much better for you than white rice. To maintain some of the creaminess of a great risotto, I added some light cream cheese. Then you just need to mushrooms and leeks for one delicious meal. It also makes a great side dish, just cut the portion in half.
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Slow Cooker Mushroom and Leek Quinoa
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Add everything to the slow cooker. Cook on low for 4-5 hours or until quinoa is tender. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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