Vegetarian Quinoa and Root Veggie Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 169.5
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 218.8 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 5.2 g
  • Protein: 7.2 g

View full nutritional breakdown of Vegetarian Quinoa and Root Veggie Stew calories by ingredient


Introduction

A hearty stew made in the crockpot. A wonderful aroma and filling meal to come home to! A hearty stew made in the crockpot. A wonderful aroma and filling meal to come home to!
Number of Servings: 10

Ingredients

    Ingredients:


    4 Organic Low Sodium Vegetable Boullion Cubes.
    4 Potatoes, organic
    2 Onions, medium
    2 Carrots
    3 stalks Celery
    Yves Veggie Ground Round - Original or Asian
    0.5 cup dry Whole Grain Quinoa
    8 cups water

Directions

Peel potatoes. Chop into bite sized pieces and throw in crock pot. Do the same with the carrots, celery and onions. Add veggie ground and quinoa. Dissolve 4 boullion cubes in 8 cups of water and pour into crock pot, ensuring everything is well covered. Cook on low all day, approximately eight hours. Enjoy with warm bread.

Number of Servings: 10

Recipe submitted by SparkPeople user GRANNICE.