A great way to make a hearty stew is to add in quinoa! This Slow Cooker Curried Pork and Quinoa Stew makes for an easy healthy gluten free meal.
There are many reasons I love the Fall season, one of them being the return of soups, stews, and all things slow cooker related. I love the smell of slow cooked meals when you walk in the door. It actually makes me slow down just to take it all in. Corny, but true.
But Fall is also the time we round out my husband’s race season. We have 2-3 races to go. He’s kinda in the thick of training. Meaning, he’s fit, now he just has to stay healthy, keep fit, and work on a little speed work from time to time. And he also has to soak up every ounce of recovery food. Hence this recipe.
I made a slow cooker curried Pork and Quinoa Stew for many health reasons.
- Slow cooking (stewed) meat is easier on digestion.
- Quinoa is a gluten free grain that has extra protein plus it’s a good recovery carb source. I used sprouted quinoa so it’s easier to digest as well.
- Curry (which contains Turmeric) is an amazing anti-inflammatory spice.
- Coconut cream for healthy fats- it’s high in saturated fatty acids and medium-chain triglycerides (MCT), which are both easily burned as fuel by the body.
I could go on, put you see more point here. Nourishment. We need it, always! So let me get to the recipe, mmmm k?
Slow Cooker Curried Pork and Quinoa Stew. Gluten Free, Lactose Free, Soy Free.
- 1-2 Tbsp Olive Oil
- 1 cup quinoa (I used sprouted by TruRoots)
- 1 cup chopped carrots and onion (combined)
- 1 Garlic cloves, minced
- 1 tsp Paprika
- 1/2 tbsp curry powder
- 1/4 cup coconut cream (or other cream of choice)
- 1 lb ground pork sausage or other meat of choice
- 1/4 cup honey Dijon dressing or mustard
- 2-3 cups chicken or vegetable Broth
- 1 can lentil or vegetable bean soup (gluten free). You can leave this out if you want, but it adds great flavor and thickeness!
- 1 tbsp. balsamic vinegar or Braggs Aminos
- Optional toppings: Avocado, basil, black pepper/sea salt/chili pepper flakes
- First add your meat and 1 cup broth to slow cooker. Let it cook on low for an hour. Then add in all your remaining ingredients and extra broth. Mix all together in the pot and keep on low for 3 or 4 more hours. Check it again after 4 hours to see if quinoa has absorbed, if it has then turn on warm. If it hasn’t, keep on high for another 30 minutes to an hour. The stew will get pretty thick after the quinoa has cooked. So feel free to add in more broth or water if you want to do make it more like soup.
- Top with any extra fixins you’d like – parmesan, black pepper, crushed red pepper, etc.
- Serves 4.
Like the change in the season, we need to sometimes change our diet and adjust to physical change. At least that’s how I like to look at it. We’ll keep adding in more hearty meals and starchy easy to digest carbs for now. It seems to be doing the body good.
Bring on the FALL and bring on the last half of the season, let’s hope it ends on a high note!
Favorite thing to cook in a crock pot?