Fresh Vegetable Quinoa Bowl

• 6 cups water
• 1/2 cup coarsely chopped flat-leaf parsley stems
• 6 garlic cloves
• 6 thyme sprigs
• 3 medium carrots (about 7 ounces), cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1/2 (1-ounce) package fresh sage
• 1 1/2 cups uncooked quinoa, rinsed and drained
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1 medium red bell pepper, chopped
• 1/2 medium red onion, finely chopped
• 1 large zucchini, chopped
• 1 (6-ounce) package fresh baby spinach
• 1 lime, cut into 8 wedges

1. Place first 8 ingredients in a 6-quart slow cooker. Cover and cook on HIGH 8 hours. Drain in a colander over a bowl; discard solids.
2. Bring 2 1/2 cups stock to a boil in a small saucepan (reserve remaining stock for Dinners 4 and 5). Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Reserve 1 1/2 cups cooked quinoa for Dinner
3. Heat a large skillet over medium-high heat. Add oil; swirl. Add thyme leaves, salt, bell pepper, and chopped onion; saute 3 minutes. Add zucchini; saute 2 minutes. Add spinach and chicken; cover and cook 2 minutes. Toss to combine. Divide quinoa among 4 bowls; top with chicken mixture. Serve with lime wedges.

water, flatleaf, garlic, thyme, carrots, red onion, fresh sage, quinoa, olive oil, thyme, kosher salt, red bell pepper, red onion, zucchini, baby spinach, lime

Taken from www.myrecipes.com/recipe/fresh-vegetable-quinoa-bowl (may not work)