Thaw in fridge. Crockpot: Empty veggie mixture into crockpot. Add 2 c. water (Split Orders, add 1 c. water). Cover and cook on LOW approx. 5 hours. Increase heat to Hi. Quickly stir in quinoa. Cover and cook 30 min. Stovetop: Empty veggie mixture into a pot; add 3 c. water (Split Orders add 1 1/2 c. water). Bring to a boil. Reduce heat, cover and simmer 30 min. stirring occasionally. Stir in quinoa. Cover & simmer 15 min. or until quinoa is tender. Suggested Sides: Our Rosemary Focaccia.
Chickpeas, squash, zucchini, *vegetable broth, caramelized onion, edamame, raisins, butter, olive oil, brown sugar, parsley, ground ginger, turmeric, pepper, quinoa, jalapeno peppers. *Gluten-free vegetable broth available; please call ahead.
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