Slow cooker quinoa is an effortless way to transform humble grains into something wholesome and comforting. This particular recipe brings together floral basil, savory sun-dried tomatoes, and just the right amount of cheese to create a dish that’s perfect for weeknights or leisurely weekends. Let’s get started with this warm, Mediterranean-inspired treat.
Ingredients
- 1 cup quinoa, rinsed
- 2 1/4 cups vegetable or chicken broth
- 1/2 cup sun-dried tomatoes, thinly sliced
- 1 teaspoon dried basil (or a handful of fresh basil leaves, chopped)
- 1/2 cup grated Parmesan cheese (optional for a vegan twist)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Begin by greasing the interior of your slow cooker with a light drizzle of olive oil. Rinse the quinoa under cold water—this simple step removes any bitterness and ensures your dish will be sweet and nutty in flavor. Once rinsed, add the quinoa to the slow cooker.
Next, layer in the sun-dried tomatoes, then sprinkle on your basil. Add the garlic powder, salt, and pepper before pouring in the broth. Gently stir everything to ensure the quinoa settles evenly at the bottom.
Set your slow cooker to low and allow the quinoa to simmer gently for about 3 to 4 hours. When the quinoa has absorbed most of the liquid and fluffs easily with a fork, it’s time to add the cheese. Stir in the Parmesan, letting it melt into the grains to form a creamy, savory blend.
To serve, garnish with extra basil if you have it on hand. Enjoy it on its own or as a hearty side dish alongside grilled chicken or roasted vegetables.
This recipe shines for its comforting flavors and fuss-free instructions—perfect for busy families, college students, or anyone looking for a simple meal that doesn’t require constant attention. For a vegan-friendly variation, skip the cheese or substitute it with your favorite dairy-free alternative. If you prefer a burst of citrus, stir in a squeeze of fresh lemon juice at the end. However you decide to adapt it, you’ll find that slow cooker quinoa is the ideal canvas for flavorful, nutrient-dense meals.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
