Veggie Bowls | Chicken and Quinoa
Experimenting in the kitchen sometimes leads to our favorite recipes. These veggie bowls turned out to be a beautiful dish that are so delicious and healthy too! Have this as a vegetarian meal or serve with a lean meat! We paired it with our Chicken and Quinoa and it was a match made in heaven!
non-stick cooking spray
1 large head cabbage
2 yellow squash
1 (8-ounce) whole fresh mushrooms
1 package small vine tomatoes
2 to 3 tablespoons olive oil
2 tablespoons Mrs. Dash garlic and herb seasoning
¼ cup shredded parmesan cheese
Optional ingredients that could be added if desired:
new potatoes, finely chopped
Wash all vegetables thoroughly. Cut tomatoes and mushrooms in half. Coarsely chop squash and zucchini.
Gently peel leaves from cabbage head. Stack 2 leaves together to make a bowl.
Spray slow cooker with non-stick cooking spray.
Add cabbage leaves to slow cooker and fill each cabbage bowl with veggies.
Drizzle olive oil over all and sprinkle with seasoning and parmesan cheese.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, making sure veggies are tender.
Chicken and Quinoa
Every time I make this combo, I kick myself for not making it more often. Ideally this recipe is a perfect staple to get you through the week with healthy lunches! Put it on a salad, in a tortilla, or just eat it up with salsa and fresh onions chopped on top- YUM! This recipe is also perfectly paired with our Veggie Bowl recipe! -Jenna
4 boneless, skinless chicken breast
2 tablespoons minced garlic
1 medium onion, chopped
1 heaping tablespoon Mrs. Dash Garlic and Herb seasoning
1 box Easy Quinoa, OR 1 ½ cups cooked quinoa
Place chicken breast in slow cooker.
Sprinkle garlic, onion, and seasoning over the top.
Cook on LOW for 7 hours or HIGH for 3-4.
Cook quinoa right before serving.
Shred chicken, then mix in cooked quinoa.
5 to 6 quart slow cooker
Serves 4 to 6
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