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Slow Cooker Garlic Mushroom Quinoa

Fluffy and satisfying quinoa, loaded with hearty, tasty mushrooms. High in protein, fibre and flavour, this is a healthy take on risotto. Cook this slow cooker garlic mushroom quinoa low and slow to allow the mushroom and garlic flavours to flourish.

Slow Cooker Garlic Mushroom Quinoa 2

Ingredients


1 tsp olive oil
1 red onion
4 garlic cloves finely chopped
1 tsp dried thyme
400g chestnut mushrooms, sliced about 5mm thick
100g quinoa
900ml chicken stock
1 tsp salt
Parmesan or cheddar grated to serve

Method


 

  1. In a large frying pan, heat the oil then add the onion and stir fry for 6-8 minutes until softened. Next add the garlic, thyme and mushrooms and continue to cook for another 5 minutes
  2. Transfer the mixture to the slow cooker, along with the remaining ingredients. Cook on low for 6 hours or until all of the liquid has been absorbed. Season and serve immediately with grated parmesan

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