Just wanted to let you know that this healthy spring-time dinner is sponsored by my friends at REBBL!
This healthy slow cooker quinoa with golden milk recipe is an easy, vegan dinner that is loaded with vegetables! It’s only 10 ingredients and perfect for busy weeknights!
This creamy slow cooker of spicy-sweet, vegetable love is living-internet-PROOF that, just like I said in last month’s Cauliflower Tater tots, I am A-L-W-A-Y-S late to the party.
Golden milk – and pretty much ALL kinds of recipes with turmeric – have been EXPLODING over the interwebz lately in a way that has probably made you wonder why OUR corner of internet-land has not shared in this trend?
Honest real life moment: I love me some spicy, Indian-flavored vegan coconut curry with sweet potato noodles or coconut curry soup, but I was SO hesitant about turmeric just hanging out in a cup with coconut milk.
It just sounded SO. WEIRD.
But, the combination of ALL THE TURMERIC on Pinterest, P-L-U-S learning that it may help with inflammation response and physical recovery, I knew that my post-gym-self needed to try it.
Ultra-conveniently, REBBL makes a Turmeric Golden-Milk Super Food Elixir that already has the perfect blend of creamy coconut milk and a POP of sweet honey that is perfectly balanced out by all the spicy-warm flavor profiles of cinnamon! Cardamom! And, of course, turmeric!
The turmeric flavor? It is TRUE.[clickToTweet tweet=”Try #Vegan Turmeric Golden-Milk Slow Cooker Quinoa for your next #MeatlessMonday! @REBBLelixirs” quote=”Try #Vegan Turmeric Golden-Milk Slow Cooker Quinoa for your next #MeatlessMonday! @REBBLelixirs” theme=”style2″]
And it is RLY RLY GOOD.
Have you guys tried REBBL Elixirs and Proteins yet? We’re talking totally addictive, slurp-able beverages that are packing a MEGA dose of plant-based nutrition in the form of super herbs!
Everything is organic. Everything is fair trade and everything tastes SO GOOD while being good FOR YOU.
SRSLY, you guys would L-O-V-E this turmeric golden-milk allllll on its own.
How-EV-er, judging by your response to last month’s garlic butter shrimp and quinoa in the slow cooker, ya’ll RLY RLY dig eating bowl of quinoa where your BFF slow cooker did all the work for you.
Don’t blame you. Crock Pots are the wizards of the cooking-vessel-easy-dinner WORLD.
This perfectly plant-based-meatless-Monday-kinda-meal is boasting a heavy hit of FLAVOR, while it also just so happens to be letting you check off you “ate the RAINBOW today” box.
I mean. THE COLOR. <3 <3 <3
So many vegetables happening my friends. So much nourishment jam PACKED into one super-easy-under-10-ingredients kinda dinner.
So much golden-milk-as-a-dinner LOVE is about to happen in your very-real-person life.
I feel like you and I can both agree that anytime we don’t need to measure out eleventy billion ingredients, and go to the store for some random spice that we will never use again, we get – liiiiiiike – SUPER excited about all things food.
This is the beauty of using ultra-flavor-packed-already-made-for-you-golden milk.
Spices and flavors already in the bottle? CHECK.
Except you should add more extra turmeric for the generally extra delicious A-N-D nutritious qualities.
When dinner is THIS pretty, tastes THIS yummy, and over half the ingredients are VEGETABLES?
We can only call it incr-EDIBLE.
- 2/3 Cup Uncooked quinoa
- 2 tsp Fresh ginger, minced
- 1 tsp Ground turmeric
- 1 tsp Sea salt
- Pinch of pepper
- 1 Bottle REBBL Turmeric Golden-Milk
- 1/2 Cup Onion, roughly chopped
- 1 Large Carrot, thinly sliced
- 1 Large Red Bell Pepper, thinly sliced
- 3 Cups Broccoli, roughly chopped
- 3 Cups Spinach, tightly packed
- 1 Cup Snow peas
- Cilantro, for garnish
- In the bottom of a 7-quart slow cooker, stir together the quinoa, ginger, turmeric, salt and pepper.
- Add the bottle of REBBL Turmeric Golden Milk and stir to combine. Finally, add in the onion, carrot and Bell pepper.
- Cover the slow cooker and cook on LOW, until the quinoa has absorbed all the REBBL and is nice and fluffy, about 3 hours.
- Add in the broccoli, spinach and snow peas. Cover and cook until the veggies are fork tender, about an additional 30-45 minutes.
- Garnish with fresh cilantro and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT REBBL. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Click HERE to find out where to buy REBBL – they’re also rolling out into all Whole Foods Market Stores nationwide!
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 7 POINTS+: 7. OLD POINTS: 5
(based off the recipe serving 3)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
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