- 10 minutes
- 4 hours 30 minutes
With just a few easy steps, enjoy this slow-cooked quinoa risotto with garlic, carrots, asparagus, and snap peas.
- Add 2 1/2 cups vegetable broth, garlic, carrots, and quinoa to slow cooker. Cook on low 3-4 hours.
- Add in trimmed asparagus, sugar snap peas, and 1 cup vegetable broth, stir, cook an additional 25 minutes.