#nutritiousdelicious

This quinoa and vegetable stew is full of protein, fiber, and vitamins and tastes great. You can make this meal ahead of time for the week or for a cozy night in. It's really easy to make in the slow cooker, and the flavors blend together so well as it cooks.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz chickpeas, drained and rinsed. 2 carrots, diced. 2 celery stalks, diced. 1 bell pepper, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: To make a slow cooker dish, put quinoa, chickpeas, celery, carrots, onion, garlic, bell pepper, diced tomatoes, vegetable broth, cumin, paprika, thyme, salt, and pepper in it. Set the timer for 3 to 4 hours on high or 6 to 8 hours on low. The vegetables should be soft and the quinoa should be cooked all the way through. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

This healthy chicken soup is packed with nutritious ingredients and flavors. It's a comforting meal that's perfect for chilly days or when you're feeling under the weather.

Ingredients: 1 lb chicken breast, diced. 8 cups low-sodium chicken broth. 2 cups carrots, sliced. 2 cups celery, chopped. 1 cup onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 cups spinach leaves.

Instructions: In a large pot, bring chicken broth to a simmer over medium heat. Add diced chicken breast, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper. Simmer for 20 minutes or until chicken is cooked through and vegetables are tender. Stir in spinach leaves and cook for an additional 5 minutes until wilted. Remove bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes