Serves 6 – 8.

Ingredients:

• 2 lb butternut squash, cut into 1/2 – 1 inch chucks
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 can diced tomatoes with chiles
• 1/3 c. cremini mushrooms, chopped
• 1 c. corn
• 1 can chickpeas, drained and rinced
• 1/2 c. quinoa
• 1/2 tsp. oregano
• 1/2 tsp. cumin
• 1/2 tsp. corriander
• 3 c. vegetable broth

Instructions:

1. Mix all ingredients in a large crockpot.
2. Cook on low 6 – 8 hours or until vegetables are tender and quinoa is cooked.

Cook’s Notes
I used Red Inca Quinoa to give the stew some color.

Serving Suggestion
Top each bowl with a dollop of plain nonfat yogurt for added creaminess.

Created by The Weekend Chef.

Index Tags: beans • diet-friendly • freezer-friendly • low-fat • mushrooms • one pot • quinoa • Recipes • slow cooker • spicy • squash • stew • vegetarian • Weight Watchers© • Weight Watchers© Core • zucchini