Crock Pot Quinoa with Vegetables

Here is an easy, healthy recipe can be served by itself or as a side dish for grilled fish, baked chicken, or pork. Last weekend, my friend and I had lunch at a cute restaurant on the beach of Winslow. One of the dishes that we ordered gave me an idea on how to prepare this recipe at home. I know that sometimes I should just enjoy eating out, but the cook inside of me always jumps out and tries to analyze the ingredients. Quinoa is one of the healthy grains appearing on most restaurant menus as a main dish or appetizer. I add other vegetables into this dish to make it as a main meal for vegans. The Crock Pot plays a big part in the creation of this recipe.
 
Ingredients:
1 cup quinoa, rinsed
1 cup butter squash, peeled and cubed
1 cup beats, peeled and cubed
1 cup daikon, peeled and cubed
1 cup carrots, peeled and sliced
1 cup celery, sliced
1 cup zucchini, peeled and cubed
1 cup button mushrooms, quartered
3 garlic cloves, minced
1 cup red onions, sliced
1 cup vegetable broth
1 cup freshly chopped basil
Salt and pepper to taste
1 tsp vegetable seasoning
 

Directions: 
Grease the interior of a Crock Pot with coconut oil.
Place all the ingredients into the Crock Pot, except the quinoa. You can put layer after layer of the hard vegetables at the bottom, and the mushrooms will be on the top. Add broth. Cover and turn on low for 3 hours.

In the last hour of cooking time, add the quinoa and turn to high. 

Make a quick stir to combine. Cover and finish the cooking. Serve as a side dish or with grilled fish or meats.