Slow cooker meals are not just for cold winter nights. I use my slow cooker year round because it is literally the biggest time saver when it comes to meal prepping. Plus, big batch meals like this one can last all week and don’t cost very much to make. Win win.
Nutritional value per serving: Calories 156, Fat 2 g, Carbs 30 g ; Protein 6g
1 cup quinoa – uncooked, rinsed
1 (28oz) can diced tomatoes – no salt added
1 (15oz) can bean medley
1 medium zucchini, chopped
2 large stalks celery, diced
1 small yellow onion, diced
4 cups vegetable broth – no salt added
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp rosemary
1/2 tsp basil
Sea salt & pepper, to taste
6 cups baby kale, roughly chopped
In your slow cooker combine all ingredients expect the kale. Stir gently to mix well. Cover and cook for 8 hours on low or 4 hours on high. Add in kale and stir until it becomes wilted. Serve and enjoy!