Slow Cooker Squash and Quinoa Stew

Serves 6

Total Time: 4 hours 20 minutes

Plant-based, gluten-free

3 tablespoons olive oil

1 large yellow onion, diced

1 large garlic clove, minced

2 pounds butternut squash, peeled and cubed

1 medium carrot, peeled and diced

1 quart vegetable broth

1 - 15-oz can fire roasted diced tomatoes

1/3 cup uncooked quinoa

1 tablespoon sriracha

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ teaspoon dried thyme

1 ½ teaspoons sea salt

½ teaspoon ground black pepper

1.      Turn slow cooker on high. When hot, add olive oil, onions, and garlic. Cook for 3-5 minutes until onions soften.

2.      Add remaining ingredients. Stir to combine.

3.      Cover and cook for 4 hours on high or until the butternut squash is tender and cooked through.

4.      Adjust seasonings to taste and serve.