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Home › Recipes › By Type › Sides and Salads

Slow Cooker Quinoa Pilaf with Wild Rice

by Lindsay Cotter · 11/04/2016

Vegetarian
Jump to Recipe
★★★★ 3.5 from 31 reviews

Quinoa pilaf with wild rice is a nourishing gluten free, vegetarian side dish. Make this slow cooker recipe with delicious, antioxidant-rich autumn vegetables like golden beets, cranberries, and more!

   A quinoa pilaf recipes easy to make in the crock pot! This gluten free quinoa pilaf makes for a delicious vegetarian meal or side dish! Slow cooked with autumn vegetables such as golden beats, cranberries, and more. A healthy flavorful quinoa pilaf for the holidays or when you need to use up the vegetables in your fridge!

Ahhh the magic of a crock pot.. err slow cooker…err one pot wonder. You know what I’m sayin’, right? Whoever invited the crock pot is pure genius and I only wish I had invested stock in it in 198o.

Okay I wasn’t born yet (1983 baby), but still. What would we do without that little pot of magic? Especially during the holidays. We’d have to actually wait around the stove. Who has time for that? So I’d like to thank my crock pot for making me feel like an overachiever in the kitchen. Ahh…. the confident boost was needed. Haha. Kidding, kinda.

But I digress..

Back to magic and all things slow cooking. This recipe is another one of the Fall glow salads that I love.

But this time, the glow comes from golden beets and some extra special vegetarian-style nourishment. The whole point of this dish is nourishment for your holiday table. Gluten free REAL food nourishment. Yep, and it’s impossibly easy, thanks to the crock pot.

Have you ever cooked quinoa in a slow cooker? I do it when I make pumpkin quinoa porridge.

Well, you’re about to experience some awesome earthy nutty crock pot goodness with this slow cooker quinoa side dish.

bowl of healthy wild rice and quinoa pilaf with autumn vegetables

Slow cooker quinoa pilaf with wild rice

Golden beats, broccoli, cranberries, shallots, and wild rice are all in this delicious dish. After it slow cooks, you toss it with a little feta and sunflower seeds.

It’s suitable for a side dish OR a meatless meal with plant protein. Or, an awesome vegetarian dish to add to your holiday table.

Okay, but here’s the thing about quinoa and wild rice that you might not know. And will get you super excited to make AND eat this slow cooker quinoa pilaf!

hands holding a bowl filled with grains of wild rice and quinoa

Nutrients in wild rice and quinoa

Wild rice is a grass. Yes, a grass. the seed of long-grain marsh grass.  Quinoa is also a “pseudo-grain,” which means it comes from seeds and grasses.

Do you see where I’m going with this? PLANT BASED perfection all in one quinoa pilaf dish. When quinoa and wild rice are slow cooked or soaked, it’s easier to digest and really absorb those nutrients. Remember my phytates talk with that detox bowl? Yep, same concept there.

Okay, so let’s get to some A-M-A-Z-I-N-G facts about quinoa and wild rice . Are ready to feel all healthy and schtuff?

WILD RICE

  • Rich in lysine (an essential protein) and B vitamins.
  • Protein rich (plant based protein)
  • Rich in folate! Now remember, that’s different that folic acid. Folic Acid is the synthetic form. Folate is the real deal and found in plant based foods.

QUINOA

Quinoa is equally amazing!!

  • Excellent source of iron, magnesium, calcium, potassium, and B vitamins to name a few.
  • It’s also a complete protein.  Which means it has all the 9 essential amino acids our bodies need.

Let’s not forget the other crazy good autumn vegetables I packed in this dish.

 

fresh uncooked golden beets

 

 

How to make quinoa pilaf

  1. Add autumn veggies to the slow cooker.

Golden beets, broccoli, and cranberries have massive amounts of Vitamin C , and fiber to boot!

When you pair veggies that are rich in Vitamin C  with iron-rich quinoa, it helps you absorb more of that plant based iron. It is one reason that I ADORE these protein bars too.

Feel free to add any of your favorite veggies to the pot. Heck, you can use this recipe as an excuse to empty out your produce drawer before the veggies go bad.

 

  1. Add quinoa and wild rice.

slow cooker with uncooked chopped broccoli, golden beets, fresh cranberries, shallots, quinoa and wild rice

  1. Add spices and broth. Be sure to stir everything well to combine.

slow cooker filled with uncooked vegetables and wild rice

  1. Slow cook on high for 2 hours, or low for 5 hours. If you cook it on high and the grains are still chewy after two hours, you can turn it to high and give it another 15-30 minutes to cook.
  2. Garnish and serve. Sprinkle the pilaf with some crumbled feta or some sunflower seeds if you want to.

There ya go! Now you have a healthy holiday quinoa side dish or vegetarian main dish that is ready to serve and enjoy.

 

RECIPE NOTES

  • If there is too much liquid half way through cooking, drain a few tablespoons of the liquid, then continue to cook a little longer. If quinoa is soaking up liquid too quickly, then add another 1/4 to 3/4 cup of broth.
  • Out of cranberries? No problem, you can use any other berry. Just don’t slow cook them. Add them fresh afterwards.
  • If you don’t have wild rice, brown rice should work. It won’t be the same texture as wild rice though.
  • Because different brands of slow cookers cook differently, the cooking times may vary. Just check on things halfway through the suggested cooking time.
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Crock Pot Quinoa Pilaf

Slow Cooker Quinoa Pilaf {Gluten Free, Vegetarian}


★★★★

3.5 from 31 reviews

  • Author: Lindsay Cotter
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings 1x
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Description

This slow cooker quinoa pilaf with wild rice is a delicious gluten free, vegetarian meal or side dish! A healthy dinner recipe for the holidays!


Ingredients

Scale

For the Crock Pot/Slow Cooker:

  • 2 golden beets (chopped, sliced) if you don’t have golden beets, then regular beets or squash work too
  • 1 shallot or red onion (1/3 cup chopped)
  • 1 cup fresh cranberries
  • 1 cup chopped broccoli (to be added last)
  • 3/4 cup wild rice (see notes for substitutes)
  • 1 1/4 cup quinoa ([url] Better Body Foods Quinoa ∞https://www.betterbodyfoods.com/product/organic-quinoa/[/url])
  • 2 1/4 to 3 cups broth
  • 1/2 to 1 tsp sea salt and pepper (adjust to your taste and sodium content needed)
  • 1/2 to 1 tsp dry herb season mix of choice. (I used a[url] Mediterranean Spice Blend ∞http://amzn.to/2esZbOU[/url])
  • 3 tbsp orange juice

Ingredients to add after the quinoa pilaf is cooked:

  • 1 cup feta crumbles (5oz)
  • 1/2 cup pumpkin or sunflower seeds (roasted or raw)
  • 1 tbsp olive oil or avocado oil
  • salt/pepper to taste
  • extra dried cranberries to mix in if desired.
  • 1/2 cup or so of fresh basil or parsley

Instructions

  1. Clean, chop, and prep your vegetables. Place vegetables (minus the broccoli), quinoa, wild rice, broth, fresh cranberries, and seasoning in crock pot. Pour your broth and orange juice on top and mix thoroughly.
  2. Important Note: each slow cooker works differently. If you don’t want your broccoli overcooked, please add it the last half hour of cooking versus at the beginning. If you want it more cooked add the broccoli with the rest of the vegetables at the beginning.
  3. Place on high for 2 to 2 1/2 hours or low for 5 hours. Check half way and mix ingredients in pot with spoon. see notes for if pilaf is too dry or too wet halfway through cooking
  4. Quinoa should be fluffy once done. The wild rice will still be a little al dente.
  5. Remove and place all contents in a large bowl.
  6. Mix in the remaining pilaf ingredients: Seeds, feta, dried cranberries, and any extra fresh raw vegetables you might want to use up.
  7. Add salt, pepper, and any other spices desired and mix again.
  8. Top with fresh herbs.
  9. Serve immediately or store in fridge (covered) until ready to serve.

Notes

  • If there is too much liquid half way through cooking, drain a few tbsp and cook a little longer. If quinoa is soaking up liquid too fast, then add a 1/4 to 3/4 cup more broth.
  • If you don’t have cranberries, you can use any other berry. Just don’t slow cook them. Add them fresh afterwards.
  • If you don’t have wild rice, brown rice should work. It won’t be the same texture as wild rice though.
  • * crockpot cooking times may vary* so keep a close check halfway through suggested cooking time
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: side dish, meatless main
  • Method: slow cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 236
  • Sugar: 3.4g
  • Sodium: 291.6mg
  • Fat: 8.3g
  • Saturated Fat: 3g
  • Carbohydrates: 32.3g
  • Fiber: 4.2g
  • Protein: 9.2g
  • Cholesterol: 14.8mg

Keywords: quinoa pilaf, slow cooker quinoa, healthy side dishes

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Tip: Save some extra raw veggies and cranberries to toss on top after. It gives this quinoa pilaf a little extra crunch and tartness. I spiralized my other portion of golden beets,  just for the heck of it, then added it on top. LOVE!

2 serving spoons in a bowl of vegetarian quinoa pilaf

Y’all, this dish gets a gold star. Ahem… golden beets and all! Sorry, corniness slipped in.

A bowl of healthy quinoa pilaf with beets, broccoli and cranberries

When was the last time you made quinoa? Ever tried it with other grains in a crock pot? HOP to it!

 

What’s your favorite type of pilaf recipe?

More Plant Based Quinoa Recipes to LOVE

  • Toasted Quinoa Salad
  • California Quinoa Wraps

gluten free CROCK POT QUINOA PILAF with seasonal vegetables makes for a delicious plant based meal or side salad! Slow cooked for a healthy flavorful holiday dish or when you need to use up the vegetables in your fridge! www.cottercrunch.com

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Categories: Sides and Salads, Slow Cooker & Instant Pot, Vegetarian Tags: crock pot, quinoa, slow cooker

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Guide kenwood kmix 750 says

    01/15/2021 at 2:56 AM

    Coucou merci pour cette recette, pratique le riz déjà cuit à l’avance 👍😘

    Reply
  2. Alexia says

    04/28/2020 at 7:13 AM

    Look so delicious !!! I want to eat it all at the first moment once I see them.
    Thank you very much for sharing these foods ..

    Reply
    • Lindsay Cotter says

      04/28/2020 at 6:41 PM

      Thank you, Alexia!

      Reply
  3. run 3 says

    10/24/2019 at 7:24 PM

    I think it would be better to have more information, understand the difficulty because I have learned a lot.

    Reply
  4. Ann G says

    10/04/2018 at 9:57 AM

    I just found this recipe & am excited to make it – question: do you think this would hold up well in the crockpot (kept warm) for a few hours? Would like to make it for parent-teacher conferences at school but it will need to sit/hold up in the crock pot for about 3-4 hours. Thanks for your feedback!

    Reply
    • Lindsay Cotter says

      10/07/2018 at 3:57 PM

      I think so! The only think is the quinoa might get a little mushy. Maybe try short grain brown rice and wild rice instead.

      Reply
  5. Sarah says

    08/02/2018 at 12:04 PM

    Planning on making this today! Do you think frozen cauliflower or spinach would work instead of broccoli?

    Reply
    • Lindsay Cotter says

      08/02/2018 at 4:56 PM

      Hi there! I think either would work! But I would chop the cauliflower a little more before you add to the pilaf. Or you could use chopped frozen spinach. Does that make sense?

      Reply
  6. Nicole H says

    11/19/2017 at 6:00 PM

    Mine turned out to more like a pile of mush and no fluff ? The flavor is good but I don’t like the texture. If I made it again, I wouldn’t cook it in the crockpot. I would make it all separate and then add it together.

    Reply
    • Cotter Crunch says

      11/19/2017 at 6:02 PM

      Oh no! What quinoa did you use? Fresh or frozen veggies? So sorry. I will for sure put stove top version in there too if needed.

      Reply
    • Laurie Messer says

      11/19/2017 at 6:39 PM

      I made this and it turned out delicious! I checked it halfway through the cooking time as the recipe suggested and could see when I stirred it that it wouldn’t need to go for the full time on high. I guess that’s the way it goes with crock pots – some brands cook faster than others. lol

      Reply
  7. Heather says

    01/15/2017 at 6:04 PM

    Is the “broth” in the recipe of a specific type or will any liquid suffice? Water? Thanks!

    Reply
    • Cotter Crunch says

      01/15/2017 at 7:45 PM

      Broth gives it more flavor for sure. water would work but you might need to add more salt/spices. Does that make sense?

      Reply
  8. linda smith says

    01/03/2017 at 7:09 PM

    i made this recipe and it turned out horrible. wild rice cooks at a totally different rate than the quinoa, beets and broccoli. an additional 1-2 cups were needed. all the vegetables turned out pale and mushy.

    Reply
    • Cotter Crunch says

      01/03/2017 at 7:13 PM

      Oh I’m so sorry Linda! I’ve made this several times so not sure if it’s the slow cooker or type of quinoa. black rice or brown rice can be substituted. I will test again

      Reply
    • Cotter Crunch says

      01/03/2017 at 7:32 PM

      also, did you use fresh or frozen broccoli? Did you add it at the end? Thanks.

      Reply
  9. GarageGymPlanner says

    12/02/2016 at 2:11 AM

    Wow, these look amazing.

    Reply
    • Cotter Crunch says

      12/22/2016 at 8:47 AM

      thanks friend

      Reply
  10. Deb says

    11/12/2016 at 7:03 PM

    I made this and the broccoli was over cooked the wild rice was under cooked. So, if I made it again I’d add the broccoli later.

    Reply
    • Cotter Crunch says

      11/12/2016 at 7:36 PM

      Oh no! I’m sorry. I will definitely put that in the notes.I wonder if it was the setting on different crock pots. Thanks for your feedback

      Reply
  11. amanda -runtothefinish says

    11/06/2016 at 4:39 PM

    you know you had me at crockpot!!!! Love finding new things to make, you can bet it’s pinned to get it done

    Reply
    • Cotter Crunch says

      11/06/2016 at 10:37 PM

      Yes. Totally Amanda proof! Hehe miss you

      Reply
  12. Cora says

    11/06/2016 at 9:39 AM

    Oh man oh man oh man. I feel healthier just reading this! I have a bag of wild rice I’ve been wanting to finally use, AND I’ve basically been married to my slow cooker lately (hello life saver) so I am sooo excited for thisssss.

    Reply
    • Cotter Crunch says

      11/06/2016 at 11:29 AM

      right?! so in love with the slow cooker. swoooooon!

      Reply
  13. Emily says

    11/05/2016 at 3:45 PM

    Ooh we have golden beets, and I’ve been wondering what to do with them! Bingo!

    Reply
    • Cotter Crunch says

      12/22/2016 at 8:31 AM

      did you get to try this? keep me posted if so!

      Reply
  14. Rebecca | NOURISHED. the blog says

    11/05/2016 at 8:55 AM

    I love this, Lindsay!! I’ve never put any sort of grain in my crock pot/slower cooker before but it’s totally genius! I love all the fall flavours here – especially those cranberries!

    Reply
    • Cotter Crunch says

      12/22/2016 at 8:34 AM

      me too! crock pot is my lifesaver!

      Reply
  15. Laura says

    11/05/2016 at 8:28 AM

    I couldn’t agree more about the crock pot! I often find myself saying (in reply to other people’s comments about a meal)…It’s embarrassing how *little* work I did to cook this for you. LoL! 😉 Also this looks like the perfect meal! Love it!

    Reply
  16. Heather @ FITaspire says

    11/04/2016 at 10:43 PM

    Spiralized beets? Yes!! This sounds absolutely delicious and I am always a fan of crockpot recipes. 🙂

    Reply
    • Cotter Crunch says

      11/05/2016 at 7:48 AM

      You have to try spiralizing beets! it’s so fun. Well, golden beets. Not the red. haha

      Reply
  17. Jody - Fit at 58 says

    11/04/2016 at 2:08 PM

    I need a crockpot but more I need you close to me to cook for me! 🙂 That looks amazing! Love quinoa & I would even add more protein via chicken or turkey for me personally for a meal… YUM!!!!! That would be a perfect lunch for me though just like that!

    Reply
    • Cotter Crunch says

      11/04/2016 at 6:04 PM

      I wish you did too!! Some day, right?

      Reply
  18. Laura @ Sprint 2 the Table says

    11/04/2016 at 11:45 AM

    1983 in the house!

    I need to bust out the crockpot again. I love these recipes… anything I can throw in a pot and forget about, I’m a fan of.

    Reply
    • Cotter Crunch says

      11/05/2016 at 7:33 AM

      you know it. Crock pot saves us! let’s see what else we can throw in it. Ohhhh new cooking show idea! haha

      Reply
  19. Lesq says

    11/04/2016 at 8:20 AM

    Yums!!! Great dinner and awesome for lunch if lucky to have leftovers. Can’t wait to make this bowl of pure taste explosion. Hope u r feeling great!!

    Reply
    • Cotter Crunch says

      11/05/2016 at 7:47 AM

      yea! let me know whatcha think. And thank you. I am feeling better!

      Reply
  20. Annmarie says

    11/04/2016 at 7:57 AM

    This looks amazing. Pinned for later 🙂

    Reply
    • Cotter Crunch says

      11/04/2016 at 9:17 PM

      thanks friend!

      Reply
  21. Jen says

    11/04/2016 at 7:44 AM

    YUM! I never use my slow cooker enough! I’m thinking this would be a great side dish for Thanksgiving. I tend to bring my own side dishes to my family gatherings and my sister is now vegan, so she could enjoy this with me!!

    Reply
    • Cotter Crunch says

      11/05/2016 at 7:44 AM

      for sure! just take out the feta and it’s vegan. Or use vegan cheese. Totally works! Keep me posted

      Reply
  22. Cara's Healthy Cravings says

    11/04/2016 at 7:07 AM

    Made for me, thanks friend! Yummers.

    Reply
    • Cotter Crunch says

      11/04/2016 at 7:40 AM

      always for you!

      Reply
  23. Megan @ Skinny Fitalicious says

    11/04/2016 at 6:01 AM

    Wild rice and quinoa? Now that’s a party in a bowl!

    Reply
    • Cotter Crunch says

      11/04/2016 at 7:40 AM

      you know it!

      Reply
  24. Susie @ SuzLyfe says

    11/04/2016 at 5:50 AM

    WIld rice is the one kind of rice that I actually do like! and you included golden beets, so SIGN ME UP

    Reply
    • Cotter Crunch says

      11/04/2016 at 7:39 AM

      oh yay! i made a rice for suzy! life goals! haha

      Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

About · Studio · Shop · Contact
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