Healthy Crockpot Quinoa and Vegetable Stew

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 can (14.5 oz) diced tomatoes

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 1 bell pepper, diced

• 1 zucchini, diced

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 1 cup corn kernels, fresh or frozen

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme

• Salt and pepper, to taste

• 1 bay leaf

• 2 tablespoons olive oil

• 2 cups baby spinach leaves

1. Combine quinoa, vegetable broth, diced tomatoes, diced onion, minced garlic, diced carrots, diced bell pepper, diced zucchini, green beans, corn kernels, dried oregano, dried basil, dried thyme, salt, pepper, and bay leaf in the crockpot.


2. Drizzle the mixture with olive oil and stir to ensure all ingredients are evenly distributed.


3. Cover the crockpot with its lid and set the temperature to low. Cook the stew for 6 to 8 hours, or until the vegetables and quinoa are tender.


4. Around 15 minutes before the end of cooking time, remove the bay leaf and add the baby spinach leaves to the crockpot.


5. Stir the spinach into the stew until it wilts and is well incorporated.


6. Taste and adjust the seasoning if necessary, adding more salt or pepper to suit your preference.


7. Ladle the stew into serving bowls and enjoy your Healthy Crockpot Quinoa and Vegetable Stew.