Crock Pot Quinoa Curry
Ingredients
4 C winter squash, cubed
1 Spanish onion, diced
1 28 oz can tomatoes, drained and roughly chopped
1 C red quinoa, rinsed and drained
2 C vegetable broth
2 Tbsp red Thai curry powder
1 tsp garlic
1/2 tsp salt
1 C canned coconut milk
4 Tbsp unsweetened shredded coconut
1 lemon, cut into wedges
Directions
Cube your squash, dice your onions, chop your tomatoes, rinse your quinoa, measure out your spices, and throw it all into a crock pot.
Add your vegetable broth, give everything a stir, put a lid on your crock pot and set it to medium heat for 6 hours.
After 6 hours, turn the crock pot heat down to “keep warm” and stir in 1 C of coconut milk. At this point dinner is ready to be served.
To serve, dish into a favorite bowl, spritz with a wedge of fresh lemon, and sprinkle with 1 Tbsp of unsweetened shredded coconut.
