Crockpot Protein Quinoa (with bone broth)

 

Crockpot  Quinoa with Bone Broth 

Ingredients: 

• 1 1/2 cups quinoa (rinsed if not already rinsed when bought)
• 3 cups chicken bone broth
• 1 tsp Salt Pepper to taste (optional)
• 1 tsp or more Garlic Powder or minced garlic (optional)

Instructions: 

• Add all ingredients to the slow cooker and stir.
• 1.5 cups quinoa,3 cups chicken broth,½ teaspoon salt
• Cook on low 2-3 hours. **Note that due to possible differences in slow cookers, you will want to be vigilant the first time you use this method. Make a note of how long to cook the quinoa until it is done so that you can repeat it in the future! 3 hours works for me every time, but others have had a different experience.

Notes:

• To rinse, use an extremely fine sieve (mesh works well) or else soak your quinoa in a bowl of water then drain through a cheesecloth or a thin towel.
• Fluff with a work before you serve your quinoa to give it a nice light and fluffy texture.
• You can tell the quinoa is done when it's absorbed all of the liquid and the seeds look like they've popped open.
• Start checking your quinoa an hour and a half or two hours in to ensure it doesn't get overdone.

Storage:

• Slow cooker quinoa can be stored in the refrigerator in an airtight container for 3-5 days. It can also be kept in the freezer for around 2 months.
• If you end up with extra quinoa after making this recipe, check out my ideas for what to do with leftover pasta and grains - they're perfect for turning leftovers into something new and delicious. Or check out these smart freezer hacks to get some great tips on freezing quinoa and other ingredients!
• To reheat, simply microwave in 30-second increments until heated through. From frozen, allow the quinoa to sit in the fridge until thawed, then microwave.

Macros:

• Calories: 162kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Sodium: 625mg | Potassium: 333mg | Fiber: 2g | Vitamin C: 8.3mg | Calcium: 27mg | Iron: 2.2mg