crock pot quinoa and veggie stew

Crock pot quinoa and veggie stew healthy pregnancy recipe

Quinoa – so hot right now – and with serious helpings of protein, iron, fiber and calcium, the “Big Q” shows that it has rightfully earned a spot in the pregnancy food hall of fame – but don’t let all of the healthiness fool your taste buds – this is one delicious dish!

Serves: 4


  • 1 large onion
  • 2 cloves of garlic
  • 2 medium carrots
  • 2 stalks of celery
  • 2 large potatoes
  • 3 zucchini / courgettes
  • 1 red bell pepper
  • 300 g (10.6 oz) sweet tomatoes, like cherry tomatoes
  • 1 can of cannellini beans (or baked beans)
  • 150 g (5.3 oz) quinoa
  • 3 bay leaves
  • 700 ml (23.6 oz fl) water
  • Extra virgin olive oil
  • Salt and pepper to taste


  1. Peel and cut all the vegetables into small pieces.
  2. Fry the onion with plenty of olive oil, then add the garlic after a few minutes.
  3. When the onions are golden, add all the vegetables with the bay leaves and 700 ml of water.
  4. Stir and continue to cook over a low heat for 1 hour and 20 minutes (but add the beans after 40 minutes of cooking time).
  5. When the vegetables are cooked add the quinoa, then stir and cook for another 10 minutes.
  6. Turn off the heat and cover with a lid. Season with a little olive oil, salt, pepper and serve after 5 minutes.

Image and recipe reprinted with permission from and

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