4 Garlic Cloves, minced
3 stalks Celery , chopped
1 medium Onion, chopped
2 tbsp Extra-Virgin Olive Oil
¾ cup Dry Quinoa
½ Cabbage Head, chopped
½ tsp Dried Basil Leaves, chopped
½ tsp Dried Rosemary, crushed
7 cups Vegetable Broth
Sea Salt, to taste
Ground Black Pepper, to taste
4 cups Kale, stemmed and roughly chopped, packed
2 tbsp Lemon Juice
Place the garlic, celery, and onions on the bottom of a large slow cooker, and drizzle with olive oil.
Add quinoa, cabbage, basil, and rosemary.
Pour in vegetable broth.
Season with salt and pepper if needed.
Cook on high for 3-4 hours.
Stir in kale and lemon juice, then re-cover and continue cooking on high for 10-20 minutes or until kale leaves have wilted.
Sugar: 5g
:
Calcium: 92mg
Calories: 142kcal
Carbohydrates: 22g
Fat: 5g
Fiber: 3g
Iron: 2mg
Potassium: 416mg
Protein: 5g
Saturated Fat: 1g
Sodium: 859mg
Vitamin A: 3908IU
Vitamin C: 64mg
