I am thoroughly addicted to A Year of Crockpotting. I was looking, the other day, for a recipe for something involving quinoa and a Crockpot and Stephanie was obliging enough to provide this little gem. I thought that it looked really good and was planning on making it, except I didn;t have half of the things it called for and the other half I didn't think hubby would like (the feta cheese for example). So, I adapted and tweaked this recipe until it became my own and here it is:
-1 1/2 cups Quinoa
--3 cups broth (I used vegetable, but anything would work)
--1 T olive oil
--1/2 t salt
--1/2 t cinnamon
--1 block frozen spinach
--1/3 cup sun dried tomatoes (chopped)
Rinse the quinoa. I don't know why but that is what everyone says to do and in this case I am listening to everyone.
Put all ingredients in the Crockpot
Cover and cook on low for 4-6 hours, or on high for 2-4. You will know the quinoa is done when all the broth has been absorbed and you can fluff it with a fork like rice or cous cous.