4 Servings 360 min Cook
1 1/2 Cup, chopped Red Bell Pepper
3 Cloves, minced Garlic
4 Block Tofu
3 Cup Water
1 1/2 Cup Tomatoes
1 Tbsp Vegetable Broth
1/2 Tsp Paprika
1 1/2 Cup Quinoa
3 Tbsp Parmesan Cheese
Combine everything, excluding quinoa to an oiled slow cooker.
Cook on low for 6 to 10 hours.
(You will add quinoa later.
1 to 2 hours before serving: Turn the slow cooker to high and add in the quinoa.
Cook until you see the quinoa’s little white tails.
That’s the signal that they’re ready to eat.
Taste and add salt, as desired.