Description
Effortless and flavorful, this Dump and Go Crockpot Dinner is perfect for hands-off cooking. A blend of seasonal vegetables, hearty quinoa, and aromatic herbs simmer together in vegetable broth for a nutritious and satisfying one-pot meal. Ideal for busy weeknights and family dinners.
Ingredients
2 tbsp vegetable butter (or ghee for dairy-free)
1 large onion (yellow or red)
3 cloves garlic (minced, skin removed)
3 medium carrots (diced into 1-inch pieces)
2 cups zucchini (peeled and sliced lengthwise)
1/2 cup quinoa (rinsed)
4 cups vegetable broth (unsalted preferred)
1 tbsp herbs (oregano, thyme, parsley)
1/2 tsp red pepper flakes (optional)
Instructions
Chop the onion, garlic cloves, and carrots into uniform pieces.
Blanch the zucchini in boiling water for 2 minutes; drain.
Combine quinoa with twice its volume in water and drain thoroughly.
In the crockpot, spread the vegetable butter evenly at the base.
Add the onions and garlic cloves on top of the butter.
Layer the carrots and zucchini in a single, non-overlapping layer.
Sprinkle the quinoa over the vegetables.
Pour the vegetable broth into the crockpot until it reaches the 2/3 line.
Stir in the herbs and red pepper flakes (if using).
Ensure all ingredients are in contact with the broth by pressing them gently.
Cover and cook on low for 8 hours.
Notes
For best results, pre-chop and store ingredients in airtight containers for easy prepping.
Blanching zucchini helps retain its color and texture without overcooking.
A ceramic crockpot ensures even heat distribution and better flavor development.
Add a splash of vinegar or lemon juice at the end for brightness, if desired.
Can be stored in the refrigerator for up to 3 days or frozen for 2 months.
- Prep Time: 20
- Cook Time: 480
- Category: dinner
- Method: Slow Cooking
- Cuisine: Universal
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg